Description
Pumpkin and Gouda Stuffed Shells With Brown Butter. Creamy, savory, and comforting dish featuring pumpkin, gouda cheese, and brown butter. Crowd-pleasing and indulgent!
Ingredients
Scale
- 24 jumbo pasta shells (about 8 oz/226g)
- 2 cups (480g) pumpkin puree (not pumpkin pie filling)
- 2 cups (226g) shredded gouda cheese, divided
- 1 cup (226g) whole milk ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons (8g) fresh sage, finely chopped
- 2 cloves (10g) garlic, minced
- 1/2 teaspoon (3g) nutmeg, freshly grated
- 1 teaspoon (6g) salt
- 1/2 teaspoon (2g) black pepper
- 6 tablespoons (85g) unsalted butter
- 8 fresh sage leaves
- 1 tablespoon (15ml) lemon juice
- 1/4 cup (60ml) heavy cream
- 1/4 cup (25g) grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Pasta Bring a large pot of salted water to a boil. Cook jumbo pasta shells for about 9 minutes (2 minutes less than package directions) until they’re al dente. Drain carefully and rinse with cold water to stop the cooking process. Arrange shells on a lightly oiled baking sheet to prevent sticking while you prepare the filling. Pro tip: Cook a few extra shells in case some tear during boiling.
- Step 2: Make the Filling In a large mixing bowl, combine the pumpkin puree, 1½ cups of shredded gouda (reserving ½ cup for topping), ricotta cheese, beaten egg, chopped sage, minced garlic, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. The filling should be thick and creamy but not runny. If it seems too wet, add a tablespoon of breadcrumbs.
- Step 3: Fill the Shells Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Using a spoon or piping bag, fill each pasta shell with approximately 2 tablespoons of the pumpkin-gouda mixture. Arrange filled shells in the prepared baking dish, open side up, making sure they fit snugly without being crushed.
- Step 4: Prepare the Brown Butter Sauce In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter becomes fragrant and develops amber-brown flecks, about 4-5 minutes. Add sage leaves and cook for 30 seconds until crisp. Remove from heat and carefully stir in lemon juice (it may spatter). Whisk in heavy cream and Parmesan cheese until smooth. Season with salt and pepper to taste.
- Step 5: Bake to Perfection Pour the brown butter sauce evenly over the filled shells, allowing some to flow down between them. Sprinkle with the reserved ½ cup of shredded gouda. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Let stand for 5 minutes before serving to allow the flavors to settle and make serving easier.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 shells per serving
- Calories: 450 per serving
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 95mg