# What You'll Need:
→ Pasta
01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt (for pasta water)
→ Pumpkin & Gouda Filling
03 - 1 1/2 cups pumpkin purée (canned, unsweetened, or homemade)
04 - 1 cup whole milk ricotta cheese
05 - 1 1/2 cups smoked Gouda cheese, shredded and firmly packed
06 - 1/2 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage)
09 - 1/2 teaspoon freshly grated nutmeg
10 - 1/2 teaspoon garlic powder or 1 small clove garlic, very finely minced
11 - 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
12 - 1/2 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper or red pepper flakes (optional)
14 - 2–3 tablespoons heavy cream or milk (if needed to loosen filling)
→ Brown Butter & Sage Alfredo Sauce
15 - 6 tablespoons unsalted butter
16 - 8–10 fresh sage leaves
17 - 2 cloves garlic, minced or very finely grated
18 - 1 1/2 cups heavy cream
19 - 3/4 cup finely grated Parmesan cheese, plus extra for topping
20 - 1/4 teaspoon freshly grated nutmeg
21 - 1/2–3/4 teaspoon kosher salt, to taste
22 - 1/2 teaspoon freshly ground black pepper, to taste
23 - 1/4 cup low-sodium vegetable or chicken broth (optional, for thinning sauce)
→ Assembly & Topping
24 - 3/4 cup smoked Gouda cheese, shredded (for topping)
25 - 1/4 cup finely grated Parmesan cheese (for topping)
26 - Extra sage leaves, whole or sliced, for garnish
27 - Freshly ground black pepper, for serving
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to boil. Add jumbo shells and cook 1–2 minutes less than package directions for al dente texture. Drain, rinse under cool water, and arrange 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 if using. Mix until smooth. Add heavy cream or milk 1 tablespoon at a time if mixture is too stiff. Taste and adjust seasoning. Cover and refrigerate.
04 - Melt butter in a medium saucepan over medium heat. Add sage leaves and cook, swirling pan constantly, until butter foams, browns, and smells nutty with brown specks visible, 4–6 minutes. Remove from heat. Transfer sage leaves to paper towels to drain; reserve for garnish.
05 - Return brown butter to low heat. Add garlic and sauté 30–60 seconds until fragrant. Pour in heavy cream and bring to gentle simmer over medium-low heat. Reduce heat to low and gradually whisk in Parmesan, allowing each addition to melt completely. Season with nutmeg, salt, and pepper. Whisk in broth if sauce needs thinning. Keep warm.
06 - Spread 1/2–3/4 cup Alfredo sauce over bottom of prepared baking dish. Fill each shell with 2–3 tablespoons pumpkin filling. Arrange stuffed shells in single snug layer, open side up.
07 - Pour remaining Alfredo sauce evenly over and around shells. Top with shredded Gouda, grated Parmesan, and reserved crisped sage leaves.
08 - Cover dish loosely with foil, tenting to prevent sticking. Bake 20 minutes. Remove foil and bake 10–15 minutes more until bubbling and lightly golden. For additional browning, broil 1–3 minutes watching closely.
09 - Let rest 5–10 minutes before serving. Drizzle with reserved Alfredo sauce, garnish with fresh sage, black pepper, and extra Parmesan. Serve 3–4 shells per person with salad, roasted vegetables, or crusty bread.
