Ingredients
- Jumbo Pasta Shells: 1 box (12 ounces)
- Whole Milk Ricotta Cheese: 1 container (15 ounces)
- Canned Pumpkin Puree (not pie filling): 1 cup
- Smoked Gouda Cheese, shredded: 1 cup
- Unsalted Butter: 1/2 cup (1 stick)
- Fresh Sage Leaves: 1/4 cup
- Heavy Cream: 1 pint (2 cups)
- Freshly Grated Parmesan Cheese: 1 cup
Instructions
- Step 1: Cook the pasta shells according to package directions until al dente; drain and rinse with cool water to prevent sticking. While shells cook, prepare the filling by mixing the ricotta cheese, pumpkin puree, and shredded smoked Gouda in a large bowl, seasoning with salt and pepper.
- Step 2: Prepare the brown butter sage sauce. Melt the butter in a saucepan over medium heat, stirring constantly until the butter browns and smells nutty (about 4-6 minutes). Add the fresh sage leaves and cook for 30 seconds until crisp, then remove the sage and set aside for garnish.
- Step 3: Finish the Alfredo sauce. Reduce the heat to low, then slowly whisk the heavy cream into the brown butter. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened, seasoning lightly with salt and pepper.
- Step 4: Assemble the dish. Preheat the oven to 375°F (190°C). Pour half of the brown butter sage Alfredo sauce into the bottom of a 9×13 inch baking dish. Carefully stuff each cooked shell with the pumpkin-Gouda filling and arrange them tightly in the prepared baking dish.
- Step 5: Bake the shells. Pour the remaining Alfredo sauce evenly over the stuffed shells. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5-10 minutes until the sauce is bubbly and the filling is heated through. Garnish with the reserved crispy sage before serving.
Notes
- Store any leftovers, tightly covered, in the refrigerator for up to 3 days; the creamy sauce will absorb into the shells slightly upon cooling.
- To reheat, cover individual portions loosely with foil and bake at 300°F until warm, or microwave gently, adding a splash of milk or cream if the sauce seems too thick.
- Serve this rich dish alongside a light, peppery arugula salad dressed simply with lemon juice and olive oil to cut through the richness of the Alfredo and Gouda.
- When making the brown butter, stir constantly and watch carefully, as the difference between nutty perfection and burnt disaster is often just 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American