# 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, to taste
08 - Black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
09 - 4 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - Salt, to taste
13 - Black pepper, to taste
# Method:
01 - Preheat oven to 350°F. Lightly grease a medium baking dish.
02 - Boil salted water and cook jumbo pasta shells until al dente. Drain and allow to cool slightly.
03 - In a mixing bowl, combine pumpkin puree, ricotta, 1 cup smoked Gouda, chopped sage, salt, and pepper. Stir until well blended.
04 - Fill each cooked shell evenly with the pumpkin mixture and arrange in the prepared baking dish.
05 - In a medium saucepan over medium heat, melt butter until foamy and golden brown (3–4 minutes). Stir in heavy cream, Parmesan, salt, and pepper. Simmer 2–3 minutes until thickened, then remove from heat.
06 - Pour half the Alfredo sauce evenly over the stuffed shells. Sprinkle reserved ½ cup smoked Gouda on top.
07 - Bake for 25–30 minutes until bubbling and golden.
08 - Warm the remaining sauce and drizzle over shells before serving. Garnish with extra sage if desired.
