# What you need:
→ Pasta
01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt for pasta water
→ Pumpkin & Gouda Filling
03 - 1.5 cups pumpkin purée, canned unsweetened or homemade
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder or 1 small clove garlic, minced
11 - 0.75 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper or red pepper flakes, optional
14 - 2 to 3 tablespoons heavy cream or milk, if needed
→ Brown Butter & Sage Alfredo Sauce
15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup finely grated Parmesan cheese, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt
22 - 0.5 teaspoon freshly ground black pepper
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 finely grated Parmesan cheese
26 - Extra sage leaves 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 water to boil and add 1 tablespoon kosher salt. Add jumbo shells and cook until just barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on an 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. Stir until smooth. If too stiff, add 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 turns brown with nutty aroma, 4 to 6 minutes. Remove from heat. Lift out sage leaves and drain on paper towels, reserving for garnish.
05 - Return brown butter to low heat. Add garlic and sauté 30 to 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 creamy. Keep warm.
07 - Spread 0.5 to 0.75 cup Alfredo sauce on the bottom of prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells open side up in a single snug layer in the dish.
09 - Pour most of remaining Alfredo sauce evenly over and around shells. Reserve a small amount for drizzling after baking. Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over top.
10 - Cover dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
11 - Remove foil and bake 10 to 15 minutes more, until bubbling and lightly golden. For additional color, broil 1 to 3 minutes at the end, watching closely.
12 - Let rest for 5 to 10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person.
