# 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 smoked Gouda cheese, shredded
05 - ½ cup smoked Gouda cheese, shredded 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
# How-To:
01 - Preheat the oven to 350°F (175°C) and grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and set aside to cool slightly.
03 - Combine pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper in a bowl. Mix thoroughly until smooth.
04 - Fill each cooked shell generously with the pumpkin mixture and arrange them evenly in the prepared baking dish.
05 - In a saucepan over medium heat, melt butter until golden brown and aromatic (3–4 minutes). Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until thickened, then remove from heat.
06 - Pour half of the Alfredo sauce over the stuffed shells, then sprinkle the reserved ½ cup shredded smoked Gouda evenly on top.
07 - Bake in the preheated oven for 25–30 minutes until bubbly and golden brown.
08 - Rewarm the remaining Alfredo sauce and drizzle it over the baked shells just before serving. Garnish with additional fresh sage if preferred.
