Description
Rich and cozy fall pasta bake featuring jumbo shells stuffed with pumpkin, ricotta, and gouda, topped with a brown butter sage Alfredo sauce.
Ingredients
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta
- 1/2 can pumpkin puree
- 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided)
- 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, chopped (plus more to fry for topping)
- 4 tbsp salted butter
- 1 tbsp flour
- 2 cups heavy cream
- Pinch of salt and pepper
Instructions
- Preheat the oven to 400°F.
- Cook the jumbo shells al dente according to package instructions and set aside to cool slightly.
- Sauté the diced yellow onion with half of the chopped sage in olive oil until translucent.
- In a mixing bowl, combine ricotta, pumpkin puree, 1/3 cup shredded gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onion mixture.
- For the Alfredo sauce, melt butter over medium-high heat until it browns, then lower heat and add the remaining chopped sage. When fragrant, whisk in the flour and gradually add half the cream while whisking until thickened. Add remaining cream and a pinch of salt and pepper, continuing to whisk until thickened.
- Pour half of the Alfredo sauce into the bottom of a baking dish.
- Spoon about 2 tablespoons of the filling into each shell and arrange them in the baking dish.
- Cover shells with remaining Alfredo sauce and sprinkle the remaining 1/3 cup shredded gouda on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Top with black pepper and crispy fried sage leaves before serving.
Notes
- Cook pasta al dente and let cool slightly before filling to prevent tearing.
- Can substitute butternut squash puree or different cheeses like smoked cheese or mozzarella.
- Add texture with crushed walnuts or toasted breadcrumbs on top.
- Store leftovers in fridge for up to 3 days and reheat in oven with foil and a splash of cream or milk.
- Can be frozen before baking and thawed in fridge before baking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 4g
- Sodium: 580mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 115mg
