Gouda Pumpkin Pasta Bake (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces large shell-shaped pasta
→ Filling
02 -
1/2 of an onion, chopped finely
03 -
1 tablespoon cooking oil
04 -
1 and 1/4 cups creamy ricotta cheese
05 -
2 cloves garlic, minced up
06 -
1 teaspoon of seasoning salt
07 -
1/2 can of plain pumpkin mash
08 -
A dash of ground nutmeg
09 -
1/3 cup plus 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, grated
10 -
1 teaspoon cracked black pepper
→ Sauce
11 -
Two cups of heavy cream
12 -
Four tablespoons butter, salted
13 -
A spoonful of flour
14 -
A sprinkle of salt and a good bit of black pepper
15 -
6 sage leaves, finely chopped (keep extra whole ones for decorating)
# Instructions:
01 -
Turn on your oven to 400°F (200°C) and let it warm up.
02 -
Boil the pasta shells until they're firm but not too soft. Drain and set them aside so they cool down a bit.
03 -
In a pan, cook the chopped onion with some sage in olive oil until soft and clear-looking. Take a mixing bowl and combine ricotta, the pumpkin mash, 1/3 cup cheese, garlic, nutmeg, salt, and pepper. Once the onion mixture is done, mix it in too. Stir well!
04 -
Melt butter in a pan on medium heat. Keep stirring until it barely changes color to brown. Add chopped sage, give it a stir for the smell to kick in, and toss in the flour. Stir for one minute. While whisking constantly, pour in half the cream and wait until it thickens. Stir the rest of the cream in and season lightly with salt and pepper. Keep whisking until the sauce is nice and thick.
05 -
In a baking dish, pour in half your creamy sauce. Stuff each shell with two tablespoons of the mix and line them up in the dish.
06 -
Cover the shells with the remaining sauce. Sprinkle the rest of the shredded gouda on top. Bake for 20-25 minutes, or until the cheese bubbles up nicely.
07 -
Before serving, sprinkle some ground pepper on top and decorate with crispy fried sage leaves.
# Notes:
01 -
If you want extra crispiness, fry some extra sage leaves to place on top!