# 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, canned unsweetened or homemade
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded and firmly packed
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder or 1 small clove garlic, very finely minced
11 - 0.75 teaspoon kosher salt or 0.5 teaspoon fine sea 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 to loosen filling
→ Brown Butter & Sage Alfredo Sauce
15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced or very finely grated
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, to taste
22 - 0.5 teaspoon freshly ground black pepper, to taste
23 - 0.25 cup low-sodium vegetable or chicken broth, optional for thinning sauce
→ Assembly & Topping
24 - 0.75 cup smoked Gouda cheese, shredded for topping
25 - 0.25 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 water to a boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.
03 - In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne if using. Stir until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk, a little at a time, just 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 to 6 minutes. The butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels, reserving for garnish or chopping to add back into sauce.
05 - Return brown butter to low heat. Add garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream. Bring to a 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 the sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread about 0.5 to 0.75 cup Alfredo sauce on the bottom of the 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 the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking, if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage, whole or chopped, over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes. Remove foil and bake 10 to 15 minutes more, until bubbling and lightly golden. For more 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.
13 - Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.
