Creating Creamy Pumpkin and Gouda Stuffed Shells with Sage Alfredo is simple when you follow these steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Pasta Shells: In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. Prepare Filling: In a bowl, mix together the pumpkin puree, Gouda cheese, ricotta cheese, garlic powder, onion powder, salt, pepper, and chopped sage until well combined.
4. Stuff Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Place the stuffed shells in a greased baking dish.
5. Make Alfredo Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the heavy cream and milk, whisking continuously until the sauce thickens. Stir in the nutmeg and season with salt and pepper.
6. Combine: Pour the sage Alfredo sauce over the stuffed shells, ensuring they are well coated.
7. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown.

With these clear steps, you’ll create a deliciously creamy and comforting dish that will impress everyone at your table.