Description
A delightful pasta dish filled with a creamy pumpkin and gouda mixture, topped with an Alfredo sauce and fresh sage.
Ingredients
Scale
- 1/2 lb jumbo pasta shells
- 1 1/4 cups ricotta cheese
- 1 cup pumpkin puree
- 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 1/2 large yellow onion, diced
- 1 tbsp olive oil
- 6 large fresh sage leaves (plus more to fry and add on top)
- 4 tbsp salted butter
- 1 tbsp flour
- 2 cups heavy cream
- pinch salt and pepper (to taste at the end)
Instructions
- Set your oven to 400°F (200°C) to get it nice and hot while you prepare your dish.
- Boil the jumbo pasta shells until al dente, following package instructions. Drain and let them cool slightly.
- In a skillet, heat olive oil over medium heat. Add diced onion and half the chopped sage, cooking until the onions are translucent and fragrant.
- In a bowl, combine ricotta, pumpkin puree, 1/3 cup gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions once they’re cool.
- In a saucepan, melt butter over medium-high heat until it starts to brown. Add remaining sage to infuse flavor, stirring for about 2 minutes until fragrant.
- Sprinkle flour into the browned butter, whisking until combined. Gradually add half the heavy cream and stir until thickened. Then stir in the rest of the cream, seasoning with salt and pepper.
- Pour half of the brown butter Alfredo sauce into a baking dish, spreading it evenly across the bottom.
- Take the cooled shells and fill each one with about 2 tablespoons of the pumpkin and gouda mixture. Place them in the baking dish snugly.
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the rest of the gouda cheese on top for that delicious melty finish.
- Place your dish in the oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown.
- Finish with a sprinkle of freshly cracked black pepper and some crispy fried sage leaves before serving.
Notes
- You can prepare the filling a day in advance to save time.
- For added flavor, consider adding some grated parmesan cheese on top before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg