Follow these simple steps to prepare Creamy Pumpkin and Gouda Stuffed Shells with Sage Alfredo:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Cook Pasta Shells: In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. Prepare Filling: In a medium bowl, combine pumpkin puree, shredded Gouda, ricotta cheese, nutmeg, salt, and pepper. Mix until well combined.
4. Stuff Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Place the stuffed shells in the prepared baking dish.
5. Make Sage Alfredo Sauce: In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped sage, cooking until fragrant (about 1 minute).
6. Add Cream: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.
7. Combine and Bake: Pour the sage Alfredo sauce evenly over the stuffed shells. Top with additional Gouda cheese for extra flavor.
8. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Cool and Serve: Once baked, allow the dish to cool for a few minutes before serving.