Description
Creamy pumpkin and gouda stuffed pasta shells perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup Gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups Alfredo sauce
- 2 tablespoons fresh sage, chopped
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, and season with salt and pepper. Mix until creamy.
- Stuff each pasta shell with the pumpkin and cheese mixture.
- In a saucepan, heat the Alfredo sauce and stir in chopped sage and olive oil.
- Spread a thin layer of sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the baking dish and pour the remaining sauce over them.
- Top with grated Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
- Let it rest for a few minutes before serving.
Notes
For best results, use fresh herbs and serve warm straight out of the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg