# What You'll Need:
→ Pasta
01 - 12 jumbo pasta shells
→ Filling
02 - 1 cup canned pumpkin puree
03 - 1 cup ricotta cheese
04 - 1 cup shredded smoked Gouda cheese
05 - ½ cup shredded smoked Gouda cheese for topping
06 - 2 tablespoons fresh sage, finely chopped
07 - Salt and black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
08 - 4 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and black pepper, to taste
# Method Steps:
01 - Preheat oven to 350°F. Lightly grease a medium-sized baking dish.
02 - Boil jumbo pasta shells in salted water until al dente, then drain and set aside to cool slightly.
03 - In a mixing bowl, combine pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper until smooth.
04 - Fill each cooked shell generously with the pumpkin mixture and arrange evenly in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat until it foams and turns golden brown with a nutty aroma (about 3–4 minutes). Stir in heavy cream, Parmesan cheese, salt, and pepper; simmer for 2–3 minutes until thickened. Remove from heat.
06 - Pour half of the Alfredo sauce over the stuffed shells, then sprinkle with the reserved ½ cup smoked Gouda cheese. Bake for 25–30 minutes until bubbly and golden.
07 - Warm the remaining sauce and drizzle over the baked shells just before serving. Garnish with additional fresh sage if desired.
