# Ingredients:
→ 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 - ½ cup shredded smoked Gouda cheese (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
# Directions:
01 - Preheat oven to 350°F. 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 place them neatly in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat until foaming and turning golden brown, approximately 3–4 minutes. Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2–3 minutes until thickened. Remove from heat.
06 - Pour half of the Alfredo sauce over the stuffed shells. Sprinkle reserved ½ cup shredded smoked Gouda on top. Bake for 25–30 minutes until bubbly and golden.
07 - Warm the remaining Alfredo sauce and drizzle over the baked shells before serving. Garnish with additional sage if desired.
