# What you 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 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 pepper, to taste
# How to make it:
01 - Preheat oven to 350°F. Grease a medium baking dish with butter or cooking spray.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - Combine pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper in a bowl. Mix until smooth.
04 - Generously fill each cooked shell with the pumpkin mixture and arrange them in the prepared baking dish.
05 - In a saucepan over medium heat, melt butter until it foams and turns golden brown with a nutty aroma, about 3–4 minutes. Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2–3 minutes, stirring until sauce thickens. Remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle reserved ½ cup shredded smoked Gouda on top. Bake for 25 to 30 minutes until golden and bubbly.
07 - Warm the remaining Alfredo sauce and drizzle over shells before serving. Garnish with extra sage if desired.
