Ingredients
Scale
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh sage leaves, for frying (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook pasta shells in salted boiling water according to package instructions. Drain and let cool.
- Mix pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper in a bowl to prepare the filling.
- Stuff each pasta shell with the pumpkin and cheese mixture and arrange in the greased baking dish.
- In a saucepan over medium heat, melt butter and let it brown slightly. Add heavy cream and remaining sage, cook until thickened, and season with salt and pepper.
- Pour the brown butter sage Alfredo sauce over the stuffed shells, covering evenly.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
Notes
- Optional: Fry fresh sage leaves in butter for garnish.
- For extra flavor, sprinkle additional Parmesan on top before baking.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian