Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente, about 9-11 minutes. Drain the shells and toss with olive oil to prevent sticking. Set aside to cool.

Preheat your oven to 350°F (175°C).

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

In a separate bowl, whisk together Rao's Vodka Sauce, remaining pumpkin puree, and heavy cream until blended.

Spread 3/4 of the sauce mixture in a 9x13 baking dish. Fill each pasta shell with about 2 tablespoons of the pumpkin-ricotta mixture. Arrange filled shells in a single layer.

Pour remaining sauce over the top of the shells and cover tightly with foil.

Bake covered for 30 minutes. Afterward, remove foil and bake uncovered for an additional 15 minutes until cheese is melted and golden.

For extra browning, switch the oven to broil for a few seconds until the cheese is lightly browned and bubbly.

Let sit for 5 minutes before serving. Enjoy with a fresh salad or garlic bread.