# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a medium baking dish to prevent sticking.
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 cooked shell generously with the pumpkin mixture and place them evenly in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat until golden brown and fragrant, about 3 to 4 minutes. Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2 to 3 minutes until sauce thickens. Remove from heat.
06 - Pour half the Alfredo sauce over the stuffed shells, then sprinkle reserved ½ cup smoked Gouda on top. Bake for 25 to 30 minutes until bubbly and golden.
07 - Warm the remaining Alfredo sauce and drizzle over the baked shells before serving. Garnish with extra sage, if desired.
