How to Make Cozy Stuffed Shells with Pumpkin Cream Sauce

• Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, then cook the jumbo shells until they are al dente. Drain and lay them flat to cool.
• In a spacious bowl, mix together the ricotta cheese, half of the mozzarella, nutmeg, garlic powder, and salt. Stir until the mixture is creamy and well combined.
• Generously fill each shell with the ricotta mixture, then place them upright in a greased baking dish.
• Whisk together the pumpkin puree, heavy cream, and the remaining spices in a bowl. Pour this luscious sauce over the stuffed shells, making sure they are well coated.
• Sprinkle the remaining mozzarella cheese on top of the shells. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is bubbly and golden.
• Let the shells cool for a few minutes before serving. Optionally, drizzle with any remaining pumpkin sauce.