Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce
A comforting, vegetarian dish featuring jumbo pasta shells stuffed with a rich pumpkin and Gouda filling, topped with a creamy sage Alfredo sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the pumpkin mixture.
- In a saucepan, heat olive oil over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and fresh sage, and season with salt and pepper.
- Spread a layer of the sage Alfredo sauce on the bottom of a baking dish.
- Arrange the stuffed shells on top and pour the remaining sauce over them.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Serve warm.
Notes
Serve hot with extra sage Alfredo sauce drizzled on top. Pairs well with green salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg