• Preheat oven to 350 degrees. Lightly spray or butter a 9x13 baking dish.

For the Cream Sauce

• For the sauce: melt butter in a saucepan over medium heat. Add garlic and cook, stirring frequently, for 1-2 minutes. Whisk in flour and cook for 1 minute.
  4 Tablespoons butter, 4 cloves roasted garlic, 1/4 cup flour
• Gradually whisk in milk letting each addition fully incorporate before adding more. Whisk in half and half and cook for 1-2 minutes. Stir in Pecorino and cook for 1-2 minutes or until slightly thickened. Season with salt and pepper.
  1 cup milk, 1 cup half and half, 1/2 cup grated Pecorino Romano, Salt and pepper

For the Stuffed Shells

• Cook shells according to package directions for al dente minus 4 minutes. Drain well and lay out to cool.
  24 jumbo pasta shells
• In a large bowl, combine ricotta, cottage cheese, pumpkin, Pecorino, egg, and sage. Season with salt and pepper. Stuff each pasta shell with pumpkin cheese mixture.
  1 1/2 cups whole milk ricotta cheese, 1/2 cup small curd cottage cheese, 15 ounces canned pumpkin puree, 1/2 cup grated Pecorino Romano, 1 large egg, 1 1/2 Tablespoons chopped fresh sage, Salt and pepper
• Ladle some cream sauce into the bottom over the prepare baking dish. Add the stuffed shells and then top with remaining sauce.
• Bake in preheated oven for 15-20 minutes. Serve immediately.