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–+ servings
Shells With Brown Butter & Sage Alfredo Sauce

Creamy Shells With Brown Butter & Sage Alfredo Sauce Magic

Indulge in Shells With Brown Butter & Sage Alfredo Sauce for a comforting and flavorful dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Shells
  • 12 large pasta shells Essential for holding the creamy filling
  • 1 cup pumpkin puree Can be swapped with butternut squash puree
  • 1 cup shredded Gouda cheese Adds creaminess; mozzarella works as a substitute
  • 1 cup ricotta cheese Opt for whole milk for the best texture
  • 1/2 cup grated Parmesan cheese Pecorino offers a sharper alternative
  • 1 teaspoon garlic powder Fresh minced garlic also works
  • 1/2 teaspoon nutmeg Freshly grated for deeper flavor
  • 1 tablespoon fresh sage, chopped Thyme can be used as a substitute
For the Alfredo Sauce
  • 2 tablespoons olive oil Acts as the cooking fat
  • Salt and pepper To taste
  • 1 cup heavy cream Half-and-half can be used for a lighter option
  • 1/4 cup unsalted butter Use salted if unsalted isn’t available
  • 1 tablespoon fresh sage leaves For frying (optional)

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Mixing bowl
  • Medium saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large pot, bring salted water to a boil and carefully add the 12 large pasta shells. Cook until al dente, around 8-10 minutes, then drain and rinse under cold water.
  3. In a mixing bowl, combine the pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix until smooth.
  4. Spoon about 2 tablespoons of the pumpkin-cheese mixture into each shell. Place them seam-side up in the baking dish.
  5. In a medium saucepan, melt unsalted butter over medium heat until golden brown, about 4-5 minutes. Pour in heavy cream and add chopped sage, stirring constantly.
  6. Simmer the sauce for another 4-5 minutes until it thickens slightly, then season with salt and pepper to taste.
  7. Gently pour the Alfredo sauce over the stuffed shells, ensuring each is coated evenly.
  8. Cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10-15 minutes until bubbling and golden brown.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 15gFat: 30gSaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 250mgIron: 1mg

Notes

To retain pasta texture, avoid overcooking the shells. Store leftovers in the fridge for up to 3 days, and reheat covered in the oven.

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