Pumpkin Gouda Stuffed Shells (Print)

Jumbo shells stuffed with pumpkin-gouda filling, smothered in rich brown butter sage alfredo sauce and baked until bubbly.

# Ingredients:

→ Pasta

01 - 226g jumbo pasta shells

→ Filling

02 - 310ml ricotta cheese
03 - 170g pumpkin puree
04 - 80g Artikaas Ginger Pumpkin Seed Gouda, shredded (divided)
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground nutmeg
07 - 1 teaspoon salt
08 - 1 teaspoon black pepper
09 - 1/2 large yellow onion, diced
10 - 1 tablespoon olive oil
11 - 3 large fresh sage leaves, chopped

→ Alfredo Sauce

12 - 4 tablespoons salted butter
13 - 3 large fresh sage leaves, chopped
14 - 1 tablespoon all-purpose flour
15 - 480ml heavy cream
16 - Pinch of salt and pepper

→ Garnish

17 - Fresh sage leaves for frying
18 - Freshly ground black pepper

# Directions:

01 - Preheat oven to 200°C (400°F).
02 - Cook jumbo shells according to package directions until al dente. Drain and set aside to cool slightly.
03 - Heat olive oil in a pan over medium heat. Add diced yellow onions and half the chopped sage leaves. Sauté until onions become translucent.
04 - In a large bowl, combine ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Fold in the sautéed onion mixture once cooled.
05 - In a saucepan over medium-high heat, melt butter until it begins to brown and becomes fragrant. Reduce heat to low, add remaining chopped sage and cook for 2 minutes until fragrant. Whisk in flour to create a roux. Gradually add half the cream while whisking continuously until thickened. Add remaining cream and season with salt and pepper. Continue cooking until sauce reaches desired consistency.
06 - Pour half the Alfredo sauce into the bottom of a baking dish. Fill each pasta shell with approximately 2 tablespoons of the pumpkin-ricotta mixture and arrange in the baking dish.
07 - Pour remaining Alfredo sauce over the filled shells and sprinkle with the remaining 1/3 cup Gouda cheese.
08 - Bake for 20-25 minutes until cheese is melted and bubbly.
09 - Top with freshly ground black pepper and fried sage leaves before serving.

# Notes:

01 - For extra flavor, toast some pumpkin seeds and sprinkle them on top before serving.
02 - The filling can be prepared a day ahead and refrigerated.

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