# 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 tbsp fresh sage, finely chopped
07 - Salt and pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
08 - 4 tbsp unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 350°F and grease a medium baking dish.
02 - Boil the jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - In a bowl, combine pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper until smooth.
04 - Fill each shell generously with the pumpkin mixture and arrange in the prepared baking dish.
05 - Melt butter in a medium saucepan over medium heat until foamy and golden brown with a nutty aroma, about 3–4 minutes. Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2–3 minutes until thickened, then remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup shredded smoked Gouda on top. Bake for 25–30 minutes until bubbly and golden.
07 - Warm the remaining sauce and drizzle over the baked shells before serving. Garnish with additional sage if desired.
