Preheat your oven to 375°F (191°C).

Bring a large pot of water to a rolling boil, adding a pinch of salt. Cook the jumbo pasta shells for around 7 minutes until al dente, then transfer to ice water.

In a skillet, brown the sausage for 5-7 minutes, then add the chopped broccolini and cook for another 3-4 minutes.

In the same skillet, add pumpkin puree, a splash of water, ricotta cheese, and ground nutmeg. Stir over medium-low heat until bubbling, then mix in the shredded cheese, sage, salt, and pepper.

In a greased casserole dish, pour half a cup of the creamy pumpkin sauce to layer the bottom.

Stuff each cooled pasta shell with the sausage and broccolini mixture, nestling them in the casserole dish.

Pour the remaining sauce over the shells and sprinkle with additional cheddar cheese.

Bake for 15-20 minutes, optionally broiling for a golden crust.

Serve warm, possibly with green salad or garlic bread.