Pre-heat oven to 350F. Cooks shells following package instructions. In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook onions and garlic until translucent. Remove from the heat and add the pumpkin, ricotta,sage and 1/2 cup Parmesan cheese until completely mixed. Place into a piping bag and set aside.

For the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly until you have a paste. Whisk in the milk, thyme and cream until smooth. Cook the sauce over low heat for 5-8 minutes, until it
bubbles and thickens. Pour half the sauce on the bottom of a large bakingpan. Pipe the pumpkin mixture into the shells, then place onto the pan. Pour the res
t of the sauce over the shells, then sprinkle with the remaining Parmesan cheese.
Cover the pan and bake for 20 minutes. Remove the cover cook for 5-8 more

Serve hot.