Boil the jumbo shells in salted water until al dente, drain and cool.

In a large saut? pan, over low heat, melt the butter and add the minced garlic, stirring for 2-3 minutes until the garlic is fragrant. Stir in the nutmeg for an additional minute.

Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt and pepper. Stir until the sauce is smooth.

Mix together all of the filling ingredients in a bowl. Fill each of the shells and place them seam up in the pumpkin sauce.

Top with extra mozzarella cheese (optional).

Bake at 400 degrees for 20 minutes. Remove from the oven and let cool. The sauce will be runny at first; once it starts to cool it will thicken up.