Pumpkin Gouda Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
1/2 pound jumbo pasta shells
→ Filling
02 -
1 1/4 cup ricotta
03 -
1/2 can pumpkin puree
04 -
2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided into 1/3 + 1/3)
05 -
2 cloves garlic, minced
06 -
1 teaspoon nutmeg
07 -
1 teaspoon salt
08 -
1 teaspoon pepper
09 -
1/2 large yellow onion, diced
10 -
1 tablespoon olive oil
→ Sauce
11 -
6 large fresh sage leaves, chopped (plus additional whole leaves for garnish)
12 -
4 tablespoons salted butter
13 -
1 tablespoon flour
14 -
2 cups heavy cream
15 -
Pinch of salt and pepper
# Instructions:
01 -
Heat oven to 400°F (200°C).
02 -
Cook the jumbo pasta shells al dente according to package instructions. Drain and set aside to cool slightly.
03 -
Sauté diced yellow onion with half of the chopped sage leaves in olive oil until translucent. In a bowl, mix together ricotta, pumpkin puree, 1/3 cup shredded gouda, minced garlic, nutmeg, salt, and pepper. Add the cooked onion mixture and stir until well combined.
04 -
Melt butter in a saucepan over medium-high heat until it starts to brown slightly. Lower the heat, add the remaining chopped sage, and stir until fragrant. Whisk in the flour and cook for 1 minute. Gradually add half of the cream while whisking continuously until the mixture thickens. Add the remaining cream and season with a pinch of salt and pepper. Continue whisking until the sauce thickens further.
05 -
Spread half of the prepared Alfredo sauce on the bottom of a baking dish. Spoon 2 tablespoons of filling into each cooked pasta shell and arrange them in the dish.
06 -
Pour the remaining Alfredo sauce over the shells. Sprinkle the remaining 1/3 cup shredded gouda on top and bake for 20-25 minutes, or until the cheese is bubbly.
07 -
Top with black pepper and fried sage leaves before serving.
# Notes:
01 -
For extra crunch, fry additional sage leaves for garnish.