Start by bringing a large pot of salted water to a boil. Carefully add your jumbo pasta shells and cook until al dente, which will take about 9-11 minutes.

Once they are cooked, drain the shells and rinse them under cold water to stop the cooking process. Set the shells aside to cool while you prepare the filling.

While the pasta shells are cooling, preheat your oven to 350°F (175°C) for even baking.

In a mixing bowl, combine ricotta cheese, pumpkin puree, grated Parmesan cheese, egg, nutmeg, salt, pepper, garlic powder, and minced fresh sage. Stir until silky smooth.

In a separate bowl, combine Rao's Vodka Sauce, the remaining pumpkin puree, and heavy cream. Stir until smooth.

Spread about 3/4 of the prepared sauce mixture on the bottom of a large baking dish.

Take each cooled pasta shell and spoon in approximately 2 tablespoons of the creamy filling. Place them open-side up in the baking dish.

Cover the dish tightly with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and sprinkle shredded mozzarella cheese over the top. Return to oven uncovered for an additional 15 minutes.

If desired, broil for a few seconds for extra browning, watching carefully.

Once fully baked and golden, remove from the oven, let cool a few minutes, and serve hot.