Description
If you’re a fan of creamy, cheesy, comforting mac and cheese, then this Baked Broccoli Mac and Cheese recipe will quickly become your go-to comfort food. The richness of the gooey cheese perfectly complements the crisp, slightly bitter crunch of the broccoli, creating a balance that’s both indulgent and nutritious. Baked to perfection, this dish features a golden, slightly crispy top that’s nothing short of irresistible.
Ingredients
Scale
Ingredients for Creamy Pumpkin & Gouda Stuffed Shells
- 12 large pasta shells
- 1 cup pumpkin puree (fresh or canned)
- 1 cup Gouda cheese, shredded
- 1/4 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh sage leaves (optional, for garnish)
- Extra grated Parmesan (optional, for garnish)
Instructions
- Cook the Pasta Shells: Begin by boiling the pasta shells in a large pot of salted water. Follow the package instructions, typically around 10-12 minutes, until the shells are al dente. Drain and set them aside to cool.
- Prepare the Stuffing: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, nutmeg, salt, and pepper. Stir everything together until you have a creamy, smooth mixture. Taste and adjust seasoning as needed.
- Stuff the Shells: Once the shells are cool enough to handle, carefully stuff each shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a greased 9×13-inch baking dish.
- Make the Brown Butter Sage Alfredo Sauce: In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter begins to brown. Add the heavy cream and Parmesan cheese, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste.
- Assemble and Bake: Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure they are generously covered. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden and bubbly.
Notes
- Don’t overstuff the shells: While it’s tempting to add more stuffing, too much can cause the shells to break during baking. Use a spoon to evenly distribute the filling.
- Watch the brown butter carefully: Brown butter adds a rich, nutty flavor, but it can burn quickly. Stir constantly to avoid this.
- Let the sauce thicken: Ensure the Alfredo sauce is nice and thick before pouring it over the shells. This will help coat the pasta without becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
Keywords: Pumpkin Gouda Stuffed Shells, Fall Stuffed Shells, Brown Butter Sage Alfredo, Pumpkin Pasta, Fall Comfort Food