Preheat oven to 350 F (180 C).

Bring a large pot of water to boil and add a generous amount of salt. Drop the pasta shells and cook till al-dente.

Drain and set aside. Reserve some water to use later in the sauce.

In a bowl add pumpkin purée, ricotta cheese, 2-3 torn sage leaves, ½ teaspoon salt, ½ pepper and ⅛ teaspoon grated nutmeg.

Fold the ingredients together.

In a pan heat unsalted butter. Add minced garlic and 2-3 sage leaves.

Once the garlic is fragrant add flour and cook for a few minutes.

Add milk and ¼ cup mix well. Let the sauce thicken for a few minutes and add the remaining nutmeg, salt and pepper.

Let the sauce bubble for a minute or so. Turn down the flame.

In an oven safe pan or tray add ¾ sauce.

Arrange the stuffed shells and pour the remaining sauce. Scatter a couple of sage leaves and bake the shells for 20-25 minutes till the sauce starts to bubble and the pasta has crisp edges.

Remove and serve with some toasted bread.