1. Preheat oven to 375°F (190°C).

2. Cook jumbo pasta shells in salted boiling water until just al dente, drain and toss with olive oil.

3. In a bowl combine pumpkin puree, ricotta, half the mozzarella, parmesan, garlic, pesto, red pepper flakes, salt, and pepper until smooth.

4. Lightly oil a 9×13-inch baking dish. Fill each shell with about 1 tablespoon of the pumpkin-pesto mixture and arrange in the dish.

5. Optional: pour 2–3 tablespoons of milk, cream, or vegetable broth into the dish to keep shells moist.

6. Sprinkle remaining mozzarella over the filled shells.

7. Cover with foil and bake for 20 minutes.

8. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.

9. Let rest 5 minutes, garnish with basil or parsley and serve warm.