# 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 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 as needed
→ Brown Butter & Sage Alfredo Sauce
15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced or 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
→ 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
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking dish with butter or nonstick spray.
02 - Bring large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook 1 to 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 large bowl, combine 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 to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns for 4 to 6 minutes. Butter should smell nutty with brown specks. Remove from heat and lift out sage leaves, draining on paper towels. Reserve for garnish or chop 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 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 to 0.75 cup Alfredo sauce on bottom of prepared baking dish.
08 - Fill each shell with 2 to 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 if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over the top.
11 - Cover dish loosely with foil, tenting to avoid sticking. Bake 20 minutes.
12 - Remove foil and bake 10 to 15 minutes more until bubbling and lightly golden. For more color, broil 1 to 3 minutes at end, watching closely.
13 - Let rest 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 with green salad, roasted vegetables, or crusty bread.
