# 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 and black pepper, to taste
→ Brown Butter & Sage Alfredo Sauce
08 - 4 tbsp unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and black pepper, to taste
# Method:
01 - Preheat the oven to 350°F. Grease a medium-sized baking dish thoroughly.
02 - Boil salted water in a large pot and cook jumbo pasta shells until al dente. Drain and set aside to cool slightly.
03 - In a mixing bowl, combine canned pumpkin puree, ricotta cheese, 1 cup shredded smoked Gouda, chopped fresh sage, salt, and black pepper. Mix until smooth and well incorporated.
04 - Fill each cooked pasta shell generously with the pumpkin and cheese mixture, and arrange them evenly in the greased baking dish.
05 - Melt unsalted butter in a medium saucepan over medium heat until it foams and turns golden brown with a nutty aroma, about 3–4 minutes. Immediately add heavy cream, grated Parmesan, salt, and black pepper. Simmer gently for 2–3 minutes, stirring until the sauce thickens. Remove from heat.
06 - Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup shredded smoked Gouda on top. Bake in the preheated oven for 25 to 30 minutes until bubbly and golden.
07 - Warm the remaining Alfredo sauce and drizzle it over the baked shells just before serving. Garnish with extra fresh sage if desired.
