Method

• 01
  Have a 9x13-inch oven-safe casserole dish ready.
• 02
  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.
• 03
  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.
• 04
  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.
• 05
  Continuing stirring until cheese is blended and melted into the mixture. Remove from heat.
• 06
  Preheat oven to 375℉ Fahrenheit.
• 07
  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.
• 08
  Reserve 1/4 cup of the sauce. Pour the rest of the sauce into the bowl of sausage and broccolini and stir to incorporate.
• 09
  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.
• 10
  Pour remaining sauce roughly over shells then sprinkle additional cheese on top.
• 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!
• 12
  Serve warm and enjoy!