# Components:
→ 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 and pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
08 - 4 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 350°F. 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. Stir until smooth.
04 - Fill each pasta shell generously with the pumpkin mixture and arrange in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat until golden brown and fragrant, 3–4 minutes. Stir in heavy cream, Parmesan, salt, and pepper. Simmer 2–3 minutes until thickened. Remove from heat.
06 - Pour half the Alfredo sauce over filled shells. Sprinkle with remaining ½ cup smoked Gouda. Bake 25–30 minutes until bubbly and golden.
07 - Warm reserved sauce and drizzle over shells before serving. Garnish with additional sage if desired.
