Step 1

Have a 9x13-inch oven-safe casserole dish ready.

Step 2

Bring a large pot of water to a boil and cook the pasta shells for 7 minutes. While the pasta shells are cooking, put ice and water in a large bowl and set aside. When the pasta is done cooking, drain and put the pasta into the cold ice water and set aside for later.

Step 3

To make the sauce, heat a large skillet over medium-high heat then add the sausage. Brown and break up the sausage into smaller pieces. Add the broccolini and cook until softened, about 5 minutes. Remove from skillet and place in a bowl to cool, set aside.

Step 4

In the same skillet, over medium-low heat, add pumpkin puree, water, ricotta, and nutmeg. Stir to incorporate. Once the mixture is bubbly, reduce heat to medium-low then ad the Cabot Mac 'n Cheese shredded cheese, the Cabot Seriously Sharp cheddar, sage, salt, and pepper.

Step 5

Continuing stirring until cheese is blended and melted into the mixture. Remove from heat.

Step 6

Preheat oven to 375 °F (191 °C)

Step 7

Pour about 1/2 cup of the sauce into the bottom of the casserole dish. Set aside next to you as you assemble the stuffed shells.

Step 8

Reserve 1/4 cup of the sauce. Pour the rest of the sauce into the bowl of sausage and broccolini and stir to incorporate.

Step 9

To assemble the pasta shells: remove the pasta shell from the ice water, gently shake off the liquid then using a spoon, stuff the sausage filling into the shell and place into the casserole dish. Repeat until all stuffing is gone.

Step 10

Pour remaining sauce roughly over shells then sprinkle additional cheese on top.

Step 11

Bake for 15-20 minutes, or until mixture is bubbly and cheese is melted. You can stick the dish under the broiler to get it more brown and crispy, if desired. Just watch it carefully!

Step 12

Serve warm and enjoy!