# 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 and black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
08 - 4 tbsp unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and black pepper, to taste
# Step-by-Step:
01 - Preheat the oven to 350°F. Grease a medium-sized baking dish.
02 - Cook the jumbo pasta shells in boiling salted water until al dente. Drain and allow to cool slightly.
03 - In a medium bowl, combine the canned pumpkin puree, ricotta cheese, one cup smoked Gouda, chopped fresh sage, salt, and black pepper. Mix until smooth.
04 - Generously fill each cooked pasta shell with the pumpkin and cheese mixture, then arrange them evenly in the prepared baking dish.
05 - Melt the butter in a medium saucepan over medium heat until it foams and turns golden brown with a nutty aroma (approximately 3 to 4 minutes). Immediately add the heavy cream, grated Parmesan, salt, and black pepper. Simmer while stirring for 2 to 3 minutes until thickened, then remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved shredded smoked Gouda over the top. Bake in the preheated oven for 25 to 30 minutes until bubbly and golden.
07 - Warm the reserved Alfredo sauce before serving. Drizzle it over the baked shells and garnish with additional fresh sage if desired.
