Pumpkin & Ricotta Stuffed Shells

INGREDIENTS

• 1 (12-ounce) box jumbo pasta shells (about 40 shells)
• 1 tablespoon olive oil
• 1 (15-ounce) can pure pumpkin
• 2 cups (16-ounces) whole-milk ricotta
• 1 egg
• 1 1/2 cups grated Pecorino Romano cheese
• 3 large garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons finely chopped sage
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 (25.25-ounce) jar tomato basil pasta sauce