# 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
# Directions:
01 - Preheat oven to 350°F and grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente, then drain and allow to cool slightly.
03 - In a bowl, combine pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper; mix until smooth.
04 - Fill each pasta shell generously with the pumpkin mixture and arrange evenly in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat until golden brown with a nutty aroma (3–4 minutes), then stir in heavy cream, Parmesan, salt, and pepper; simmer for 2–3 minutes until thickened and remove from heat.
06 - Pour half of the Alfredo sauce over the stuffed shells, then sprinkle with reserved ½ cup smoked Gouda.
07 - Bake for 25–30 minutes until bubbly and golden.
08 - Warm remaining sauce and drizzle over baked shells before serving; optionally garnish with extra sage.
