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Pumpkin & Gouda Stuffed Shells Recipe

Pumpkin & Gouda Stuffed Shells Recipe
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★★★★★

5.1 from 12 reviews

This Pumpkin & Gouda Stuffed Shells recipe combines creamy ricotta and pumpkin puree with the unique flavor of Artikaas Ginger Pumpkin Seed Gouda, wrapped in jumbo pasta shells and baked in a sage-infused Alfredo sauce. Perfect for a cozy fall meal, this dish balances savory spices and creamy textures to deliver a comforting and elegant vegetarian entrée.

Ingredients

Scale

Pasta

  • 1/2 pound jumbo pasta shells

Filling

  • 1 1/4 cup ricotta cheese
  • 1/2 can pumpkin puree (about 7 oz)
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
  • 2 cloves garlic, minced
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 large yellow onion, diced
  • 1 tbsp olive oil
  • 3 large fresh sage leaves, chopped (half for filling, half for Alfredo sauce)

Alfredo Sauce

  • 4 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • Pinch of salt and pepper
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (to sprinkle on top)
  • Additional fresh sage leaves (for frying and garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed shells later.
  2. Cook Pasta Shells: Boil the jumbo pasta shells according to the package instructions until they are al dente. Drain and let them cool slightly so they are easier to handle.
  3. Sauté Onions and Sage: Heat olive oil in a pan over medium heat. Add the diced yellow onion and half of the chopped sage leaves. Sauté until the onion becomes translucent and fragrant, about 5-7 minutes. Remove from heat.
  4. Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and black pepper. Stir in the sautéed onions and sage until well incorporated.
  5. Make Alfredo Sauce: In a saucepan, melt 4 tablespoons of salted butter over medium-high heat until it begins to brown slightly. Reduce heat to low and add the remaining chopped sage leaves. Cook for a couple of minutes until fragrant. Whisk in 1 tablespoon of flour thoroughly to form a roux. Slowly pour in half of the heavy cream, whisking continuously until the sauce thickens. Add the remaining cream, season with salt and pepper, and cook until the sauce thickens again.
  6. Assemble Dish: Spread half of the Alfredo sauce evenly on the bottom of a baking dish. Spoon about 2 tablespoons of the pumpkin and ricotta filling into each cooled pasta shell. Arrange the stuffed shells in the baking dish on top of the sauce.
  7. Top and Bake: Pour the remaining Alfredo sauce over the shells, then sprinkle the remaining shredded Gouda cheese evenly on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
  8. Garnish and Serve: Fry some extra fresh sage leaves in a small amount of butter or oil until crisp. Remove and drain. Sprinkle fried sage and freshly cracked black pepper over the baked shells before serving for added flavor and a beautiful presentation.

Notes

  • Ensure pasta shells are cooked al dente to prevent them from becoming too soft after baking.
  • You can substitute the Artikaas Ginger Pumpkin Seed Gouda with any other flavored gouda or a mild smoked gouda if unavailable.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce may be less rich.
  • Make sure the Alfredo sauce is thick enough to coat the back of a spoon before assembling to ensure proper consistency.
  • Frying the sage leaves separately adds a wonderful crispy texture and aroma as a garnish.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Nutrition

Keywords: Pumpkin stuffed shells, Gouda pasta, creamy pumpkin pasta, vegetarian baked pasta, sage Alfredo sauce

Find it online: https://cookedbycleo.com/pumpkin-and-gouda-stuffed-shells-recipe/