Preheat your oven to 375°F (190°C).

Cook the jumbo shells according to package instructions. Drain them and set aside carefully so they don’t stick together.

In a mixing bowl, combine gouda, pumpkin puree, ricotta, grated Parmesan, salt, pepper, and a light sprinkle of nutmeg. Stir until everything melds together into a gloriously creamy filling.

Stuff each cooked shell generously with the cheese and pumpkin mixture.

In a saucepan, melt the butter over medium heat. Once melted, toss in the sage leaves, letting them sizzle until fragrant.

Stir in the heavy cream and let it cook for a few minutes until it thickens slightly.

Spread half of the brown butter sauce over the bottom of a baking dish.

Arrange the stuffed shells neatly in the dish and pour the remaining sauce over the top.

Bake for 20-25 minutes, or until they’re bubbly and slightly golden on top.