Description
A cozy dish featuring jumbo pasta shells stuffed with pumpkin gouda filling and topped with a brown butter sage Alfredo sauce.
Ingredients
Scale
- 1 package jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup aged gouda cheese, shredded
- 1/2 cup cream cheese
- 1 cup fresh spinach, chopped
- 2 cups Alfredo sauce
- 1/4 cup butter
- 2 tablespoons fresh sage, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together pumpkin puree, gouda cheese, cream cheese, and spinach. Add salt and pepper to taste.
- Stuff each pasta shell with the pumpkin-gouda mixture using a spoon or piping bag.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Toss in fresh sage and let it simmer for a minute before adding the Alfredo sauce. Stir until combined.
- Preheat your oven to 350°F (175°C). Spread a layer of Alfredo sauce on the bottom of a baking dish. Place the stuffed shells on top and pour the remaining sauce over them.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the tops are golden.
- Let cool for a few minutes before serving and top with extra sage if desired.
Notes
Use fresh sage for better flavor. Don’t overcook pasta; it should be al dente. You can prepare this dish a day in advance and bake it right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg