# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat oven to 350°F and grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and let cool slightly.
03 - In a bowl, mix pumpkin puree, ricotta, 1 cup smoked Gouda, chopped sage, salt, and pepper until smooth.
04 - Fill each cooked shell generously with the pumpkin mixture and place them in the prepared dish.
05 - Melt butter in a saucepan over medium heat until golden brown and nutty-smelling (3–4 minutes). Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2–3 minutes until thickened, then remove from heat.
06 - Pour half the sauce over stuffed shells, then sprinkle with reserved ½ cup smoked Gouda.
07 - Bake for 25–30 minutes until sauce is bubbly and top is golden.
08 - Warm reserved sauce and drizzle over shells just before serving. Garnish with additional sage as desired.
