Preheat oven to 375 F (190 C). In a pot of boiling salted water, cook pumpkin until tender. Drain and set aside. Sweat shallots in an oiled skillet over medium-low heat, then add arugula and garlic. Cook a few minutes more and set aside. In a bowl, blend cheeses and mix in cooked arugula and pumpkin. Season to taste and stuff shells with mixture. Pour 1 cup (250 mL) tomato sauce in a baking dish. Lay stuffed shells over top. Cover and bake 20 minutes. Spoon heated remaining tomato sauce over shells.

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18 oz (500 g) jumbo shells partially cooked 12 oz (350 g) pumpkin cut into wedges, peeled and diced (1/2 in./1 cm dice) 1 Tbsp. (15 mL) olive oil 2 shallots 3 1/2 oz (100 g) Arugula 1 garlic clove finely chopped 2 cups (500 mL) ricotta cheese 1/2 cup (125 mL) parmesan 2 cups (500 mL) tomato sauce Salt and freshly ground pepper