Pumpkin Gouda Shells (Print Version)
# Ingredients:
→ Pasta
01 -
226g large shell pasta
→ Filling
02 -
170g pure pumpkin in a can
03 -
1/2 large yellow onion, finely chopped
04 -
3 large sage leaves, chopped up
05 -
310ml creamy ricotta cheese
06 -
1 tablespoon olive oil
07 -
80g of Ginger Pumpkin Seed Gouda, shredded (split in two parts)
08 -
2 garlic cloves, chopped small
09 -
1 teaspoon black pepper
10 -
1 teaspoon salt
11 -
1 teaspoon nutmeg powder
→ Alfredo Sauce
12 -
4 tablespoons of salted butter
13 -
Pinch of black pepper and salt
14 -
3 large fresh sage leaves, diced finely
15 -
480ml of heavy whipping cream
16 -
1 tablespoon plain flour
→ Garnish
17 -
Fresh sage leaves, fried for topping
18 -
Black pepper, freshly ground
# Instructions:
01 -
Turn your oven to 200°C (400°F) and let it heat up.
02 -
Cook the shell pasta in boiling water following the box instructions until slightly firm. Drain and let it cool.
03 -
Warm up olive oil in a sauté pan over medium heat. Toss in the chopped onion and half of the sage, stirring until the onions turn soft and clear.
04 -
In a bowl, mix together the ricotta cheese, pumpkin puree, 1/3 cup of the shredded Gouda, minced garlic, nutmeg, salt, and pepper. Add the cooled onion mixture and gently stir until combined.
05 -
Melt butter over medium-high heat on the stove until it smells nutty and golden. Drop the heat to low, toss in the sage, and stir for 2 minutes. Sprinkle the flour in and mix to make a paste. Slowly whisk in half of the cream and let it thicken while stirring, then add the rest. Sprinkle salt and pepper to your liking and let it simmer.
06 -
Cover the bottom of a baking dish with half of the Alfredo sauce. Stuff the shells with around 2 tablespoons of filling and place them snugly in the dish.
07 -
Drizzle the remaining Alfredo sauce on top of the shells, then sprinkle over the remaining shredded Gouda cheese.
08 -
Bake for 20 to 25 minutes until the cheese is melted and bubbly.
09 -
Sprinkle with fried sage and a dash of freshly cracked black pepper before serving.
# Notes:
01 -
For a fun crunch, sprinkle toasted pumpkin seeds on top before eating.
02 -
The filling can be prepped the day before and kept in the fridge.