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Pumpkin & Gouda Stuffed Shells with Sage Sauce

Pumpkin & Gouda Stuffed Shells with Sage Sauce
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Indulge in creamy, comforting Pumpkin & Gouda Stuffed Shells with a fragrant buttery sage sauce. This cozy fall dish features jumbo pasta shells filled with a blend of sweet pumpkin puree, smoky gouda, ricotta, and parmesan cheeses, baked in a delicate sage cream sauce to create a perfectly balanced, savory-sweet meal ideal for family dinners and special gatherings.

Ingredients

Pasta

  • Jumbo pasta shells – 20-25 shells

Filling

  • Pumpkin puree – 1 cup
  • Smoked gouda cheese, shredded – 1 cup
  • Ricotta cheese – 1 cup
  • Parmesan cheese, grated (plus extra for topping) – ½ cup
  • Salt – ½ teaspoon (adjust to taste)
  • Black pepper – ¼ teaspoon (adjust to taste)

Sage Sauce

  • Butter – 4 tablespoons
  • Fresh sage leaves – 10-12 leaves
  • Garlic, minced – 2 cloves
  • Heavy cream or milk – 1 cup
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prepare the Pasta Shells: Boil jumbo pasta shells in salted water until al dente, about 10-12 minutes. Drain carefully and lay shells out on a baking sheet to cool and prevent sticking.
  2. Make the Filling: In a large bowl, combine pumpkin puree, shredded smoked gouda, ricotta cheese, grated parmesan, salt, and pepper. Mix well until smooth, creamy, and evenly seasoned.
  3. Fill the Shells: Using a teaspoon or small spoon, generously stuff each cooled shell with the pumpkin and gouda mixture. Make sure the shells are well filled but not overly packed.
  4. Prepare the Sage Sauce: In a skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter turns golden and fragrant, about 2-3 minutes. Stir in minced garlic and cook briefly for 30 seconds, then add the cream or milk. Let the sauce simmer gently until it thickens slightly. Season with salt and pepper to taste.
  5. Assemble and Bake: Preheat oven to 375°F (190°C). Pour a small amount of sage sauce into the bottom of a baking dish. Arrange the stuffed shells in the dish, then pour the remaining sauce over them. Sprinkle additional parmesan cheese evenly on top. Bake for 25-30 minutes until bubbly and lightly golden on top.

Notes

  • Cook pasta shells al dente to prevent them from breaking during stuffing.
  • Use fresh sage leaves for the best aroma and flavor in the sauce.
  • Freshly shred gouda cheese for smoother melting and better filling texture.
  • Be cautious with salt as cheeses already add natural saltiness to the filling.
  • This dish can be assembled a day ahead and baked when ready for convenience.
  • After boiling, spread shells on parchment-lined baking sheets with a drizzle of olive oil to prevent sticking.

Nutrition

Keywords: pumpkin, gouda, stuffed shells, sage sauce, fall recipe, vegetarian comfort food, baked pasta

Find it online: https://homemademealz.com/pumpkin-gouda-stuffed-shells-with-sage-sauce/