Boil a large pot of salted water over high heat. Once boiling, carefully add the jumbo shells and cook for 8–10 minutes until al dente, stirring occasionally.

In a spacious sauté pan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 2–3 minutes, until fragrant and lightly golden.

Stir in a generous pinch of nutmeg, followed by pumpkin puree and half and half. Add ¾ cup of grated Parmigiano and minced rosemary, then season with salt and pepper, whisking until the sauce is smooth and creamy.

In a mixing bowl, blend together the whole milk ricotta, whole milk mozzarella, and the remaining Parmigiano. Toss in minced rosemary, a touch of nutmeg, and sprinkle salt and pepper to taste.

Carefully take each cooled shell and fill it with the cheesy mixture, using a small spoon or piping bag for easier filling.

Preheat your oven to 400°F (200°C) while the stuffed shells rest in the sauce. Once heated, cover the baking dish with foil and bake for 20 minutes.

Remove the foil for the last 5 minutes to allow the top to bubble and turn golden.

When baking time is complete, let the stuffed shells cool for a few minutes before serving.