# Ingredient List:
→ 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
# Steps:
01 - Set oven to 350°F and 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 smooth.
04 - Generously stuff each pasta shell with the pumpkin mixture and arrange evenly in the baking dish.
05 - Melt butter in a saucepan over medium heat until golden brown and nutty, about 3–4 minutes. Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer 2–3 minutes until thickened, then remove from heat.
06 - Pour half of the Alfredo sauce over stuffed shells, then sprinkle reserved smoked Gouda on top. Bake for 25–30 minutes until bubbly and golden.
07 - Warm the remaining sauce and drizzle over shells before serving. Garnish with additional sage if desired.
