Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Shells: Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling

1. Mix Ingredients: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper.
2. Fill Shells: Carefully stuff each pasta shell with the cheese mixture.

Make the Pumpkin Cream Sauce

1. Sauté Garlic: In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Combine Sauce Ingredients: Stir in pumpkin puree, heavy cream, nutmeg, salt, and pepper. Cook until heated through, stirring occasionally.

Assemble and Bake

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Spread Sauce: Spread a thin layer of the pumpkin cream sauce in the bottom of a baking dish.
3. Arrange Shells: Place the stuffed shells in the baking dish, seam side up. Pour the remaining pumpkin cream sauce over the shells.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until bubbly and golden.

Serve

1. Garnish and Enjoy: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.