# What You'll Need:
→ Pasta
01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt for pasta water
→ Pumpkin & Gouda Filling
03 - 1.5 cups pumpkin purée, unsweetened
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded
06 - 0.5 cup grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder
11 - 0.75 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper, optional
14 - 2-3 tablespoons heavy cream or whole milk, as needed
→ Brown Butter & Sage Alfredo Sauce
15 - 6 tablespoons unsalted butter
16 - 8-10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup grated Parmesan cheese, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5-0.75 teaspoon kosher salt, to taste
22 - 0.5 teaspoon freshly ground black pepper, to taste
23 - 0.25 cup low-sodium vegetable or chicken broth, optional
→ Assembly & Topping
24 - 0.75 cup smoked Gouda cheese, shredded
25 - 0.25 cup grated Parmesan cheese
26 - Extra sage leaves for garnish
27 - Freshly ground black pepper for serving
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook 1-2 minutes less than package directions until just barely al dente. Drain and rinse under cool water. Lay shells on lightly oiled tray to prevent sticking.
03 - In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Stir until smooth. If too stiff, add 2-3 tablespoons heavy cream or milk gradually to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4-6 minutes, developing a nutty aroma with brown specks. Remove from heat. Lift out sage leaves and drain on paper towels for garnish.
05 - Return brown butter to low heat. Add minced garlic and sauté 30-60 seconds until fragrant. Stir in heavy cream and bring to gentle simmer over medium-low heat.
06 - Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread 0.5-0.75 cup Alfredo sauce on bottom of prepared baking dish.
08 - Fill each shell with 2-3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in single snug layer in dish.
09 - Pour most of remaining Alfredo sauce evenly over and around shells. Reserve small amount for drizzling after baking.
10 - Top shells with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over the top.
11 - Cover dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
12 - Remove foil and bake 10-15 minutes more until bubbling and lightly golden. For additional color, broil 1-3 minutes at the end, watching closely.
13 - Let rest 5-10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3-4 shells per person with green salad, roasted vegetables, or crusty bread.
