# What You Need:
→ 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, 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 the oven to 350°F. Lightly 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, combine pumpkin puree, ricotta, 1 cup smoked Gouda, chopped sage, salt, and pepper. Stir until smooth.
04 - Fill each pasta shell with the pumpkin mixture and arrange them neatly in the prepared baking dish.
05 - In a medium saucepan over medium heat, melt butter until golden brown and fragrant (3–4 minutes). Stir in heavy cream, Parmesan, salt, and pepper. Simmer and stir for 2–3 minutes until thickened. Remove from heat.
06 - Pour half of the Alfredo sauce over the stuffed shells. Sprinkle the reserved ½ cup smoked Gouda on top.
07 - Bake in the preheated oven for 25–30 minutes until bubbly and golden brown.
08 - Warm the reserved Alfredo sauce and drizzle over the baked shells before serving. Garnish with additional sage if desired.
