Bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells, cooking until al dente, about 9-11 minutes. Drain the shells and toss them with olive oil to prevent sticking. Set aside to cool.

In a mixing bowl, combine ricotta cheese, pumpkin puree, parmesan, egg, nutmeg, salt, pepper, garlic powder, and chopped sage. Blend until smooth and creamy.

In a separate bowl, mix together Rao's vodka sauce with the remaining pumpkin puree and heavy cream until smooth.

Preheat your oven to 350°F (175°C). In a baking dish, spread 3/4 of the sauce evenly across the bottom. Fill each shell with about 2 tablespoons of the filling and place them seam-side up in the dish.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and sprinkle mozzarella cheese on top. Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.

Optionally, broil for an additional 2 minutes for a golden color. Let cool slightly before serving.