# What you 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 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
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - Combine pumpkin puree, ricotta, 1 cup smoked Gouda, chopped sage, salt, and pepper in a bowl. Mix until smooth.
04 - Fill each pasta shell generously with the pumpkin mixture and arrange shells in the baking dish.
05 - In a saucepan over medium heat, melt butter until golden brown and nutty (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, then sprinkle with reserved ½ cup smoked Gouda.
07 - Bake for 25–30 minutes until bubbly and golden on top.
08 - Warm the remaining Alfredo sauce and drizzle over the shells before serving. Garnish with additional sage if desired.
