# Components:
→ Pasta
01 - 12 jumbo pasta shells
→ Filling
02 - 1 cup canned pumpkin puree
03 - 1 cup ricotta cheese
04 - 1 cup shredded smoked Gouda cheese
05 - 2 tablespoons fresh sage, finely chopped
06 - Salt, to taste
07 - Black pepper, to taste
→ Topping
08 - ½ cup shredded smoked Gouda cheese
→ 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 jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - In a bowl, combine pumpkin puree, ricotta cheese, 1 cup shredded smoked Gouda, finely chopped sage, salt, and pepper until smooth.
04 - Fill each cooled shell generously with the pumpkin mixture and arrange evenly in the prepared baking dish.
05 - Melt butter in a medium saucepan over medium heat until foamy and golden brown (about 3–4 minutes). Immediately whisk in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until sauce thickens, then remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle reserved ½ cup shredded smoked Gouda on top.
07 - Bake for 25 to 30 minutes, until sauce is bubbly and tops are golden brown.
08 - Warm the remaining Alfredo sauce and drizzle over the baked shells prior to serving. Garnish with additional fresh sage if desired.
