• First, bring a large pot to a boil for your shells. Once boiling cook your pasta as per the instructions.
• Preheat your oven to 375 degree F

Sauce

• In a Medium skillet, add your unsalted butter and cook until melted.
• Add in your minced garlic & chilli flakes, and let cook for 1-2 minutes.
• Add in your pumpkin, salt, minced sage, and cook on medium-low for 2-3 minutes.
• Reduce to low, add in your whole milk and Romano cheese and cook for another 5 minutes.

Filing

• In a medium bowl, add in your Pumpkin, ricotta, and romano, and stir until fully combined.

Stuffed Shells

• Once your shells are cooked, be sure to pat them dry before continuing.
• Add an even layer of your sauce to the bottom of your baking dish.
• Add in 2 tbsp (or one heaping table spoon) of filling to each of your shells and arrange in a baking dish.
• Once finished, add the rest of your sauve overtop, ensuring each shell is mostly covered.
• Top it off with your mozzarella and extra sage, and bake in the oven for 40 minutes.
• I like to finish off the last 5 minutes with a broil, but that's optional! Enjoy!