# 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, to taste
08 - Black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
09 - 4 tbsp unsalted butter
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - Salt, to taste
13 - Black pepper, to taste
# How to Make It:
01 - Preheat oven to 350°F and lightly grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - In a bowl, blend pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper until smooth.
04 - Generously fill each shell with the pumpkin mixture and arrange in the greased baking dish.
05 - Melt butter in a saucepan over medium heat until foamy and golden brown, about 3–4 minutes. Immediately add heavy cream, Parmesan, salt, and pepper; simmer for 2–3 minutes until sauce thickens. Remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle reserved ½ cup smoked Gouda on top.
07 - Bake in the preheated oven for 25–30 minutes until sauce is bubbly and cheese is golden.
08 - Warm remaining sauce and drizzle over the shells before serving. Garnish with extra sage if desired.
