# 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 tbsp fresh sage, finely chopped
07 - Salt, to taste
08 - Black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
09 - 4 tbsp 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 and grease a medium baking dish.
02 - Boil jumbo pasta shells in salted water until al dente. Drain and allow to cool slightly.
03 - Mix pumpkin puree, ricotta, 1 cup smoked Gouda, chopped sage, salt, and pepper until smooth in a medium bowl.
04 - Fill each pasta shell generously with the pumpkin mixture and arrange in the baking dish.
05 - Melt butter in a saucepan over medium heat until foam subsides and butter turns golden brown, about 3–4 minutes. Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2–3 minutes until sauce thickens. Remove from heat.
06 - Pour half the Alfredo sauce evenly over the stuffed shells, then sprinkle 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 remaining Alfredo sauce and drizzle over the baked shells. Garnish with extra sage leaves if desired.
