Preheat your oven to 375°F (190°C) and prepare a greased 9x13-inch baking dish.

In a large pot, bring salted water to a boil and cook 12 ounces of pasta for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent.

Add 2 minced garlic cloves and cook until fragrant. Stir in 1 cup of pumpkin puree, 1 cup of ricotta, ½ teaspoon of nutmeg, ½ teaspoon of salt and ¼ teaspoon of black pepper. Mix until smooth.

Gradually add ¼ cup of vegetable broth to adjust sauce consistency.

Fold in 2 cups of fresh spinach leaves and cook until wilted.

In a large bowl, combine the cooked pasta with the creamy pumpkin-ricotta sauce. Toss until all pasta is coated.

Transfer the pasta mixture into the prepared baking dish and smooth the top.

Sprinkle 1 cup of grated mozzarella and ½ cup of grated Parmesan cheese on top.

Bake for 20-25 minutes until the cheese is melted and golden.

Let it rest for 5-10 minutes before serving. Garnish with fresh basil if desired.