Cook pasta shells according to package directions. Drain. Drizzle a baking sheet with oil and set pasta shells on it to cool.
Heat oil in a saute pan and add ground turkey. Cook, stirring often. When cooked completely, remove from heat.
Meanwhile, in a large bowl, mix ricotta, pumpkin puree, Parmesan, sage, nutmeg, salt and pepper. Stir in the cooked turkey and finally an egg until well combined. [Tip: Before adding the egg, mix all of the ingredients together and taste. Adjust the seasonings and when satisfied, mix in the egg.]
Preheat oven to 350F.
In a saucepan, melt the butter over medium heat. Add flour and whisk to create a roux. Whisk in milk and Parmesan cheese until sauce thickens. Season from salt and pepper. Remove from heat. Spoon half of the sauce onto the bottom of a 9X13 baking dish.
Arrange cooled pasta shells in the baking dish. Spoon pumpkin mixture into each shell. Top with additional Parmesan cream sauce.
Bake in the oven for 25 minutes. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.