Step 1: Cook the Pasta

• Boil the jumbo pasta shells in salted water until al dente, about 10-12 minutes.
• Drain the pasta and set it aside to cool while you prepare the sauce and filling.

Step 2: Make the Pumpkin Cream Sauce

• In a large sauté pan over low heat, melt the butter.
• Add the minced garlic and cook for 2–3 minutes, until fragrant.
• Stir in the nutmeg and cook for an additional minute.
• Whisk in the pumpkin puree, half and half, grated Parmigiano Reggiano, rosemary, salt, and pepper.
• Stir until the sauce is smooth and creamy, and let it simmer for 5-7 minutes to combine the flavors.

Step 3: Prepare the Filling

• In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmigiano Reggiano, minced rosemary, pinch of nutmeg, salt, and pepper.
• Mix well until the filling is smooth and creamy.

Step 4: Assemble the Dish

• Preheat your oven to 400°F (200°C).
• Stuff each jumbo shell with the cheese mixture, packing it in gently but firmly.
• Place the filled shells, seam-side up, into the pumpkin cream sauce in a sauté pan or a baking dish.
• Optionally, top the shells with additional shredded mozzarella for a gooey, cheesy topping.

Step 5: Bake

• Bake in the preheated oven for 20 minutes, or until the cheese is bubbling and the sauce is heated through.
• Remove from the oven and let the dish cool for 5 minutes before serving. The sauce will thicken slightly as it cools.