Jumbo pasta shells stuffed with pumpkin, Gouda, and sage, baked in a rich brown butter Alfredo sauce.
# 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 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
# Method:
01 - Preheat oven to 350°F. 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, combine pumpkin puree, ricotta, 1 cup shredded smoked Gouda, chopped sage, salt, and pepper. Stir until smooth.
04 - Generously stuff each pasta shell with the pumpkin mixture and place them evenly in the baking dish.
05 - Melt butter 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, then remove from heat.
06 - Pour half of the Alfredo sauce over stuffed shells. Sprinkle remaining ½ cup smoked Gouda on top.
07 - Bake for 25–30 minutes until sauce is bubbly and tops are golden brown.
08 - Warm reserved Alfredo sauce and drizzle over baked shells just before serving. Garnish with extra sage if desired.
