Pasta di zucca al forno

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta in salted boiling water according to the package instructions, but reduce the cooking time by 2-3 minutes since the pasta will cook further in the oven. Drain and set aside.
3. Prepare the pumpkin: Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened. Add the diced pumpkin, season with salt and pepper, and cook for 5 minutes. Pour in the vegetable broth and cover the pan. Let it simmer until the pumpkin is tender and cooked through, about 15 minutes. Mash the pumpkin slightly with a fork or potato masher.
4. Mix the cheese: In a bowl, combine the ricotta, half of the grated Parmesan, and the shredded mozzarella. Stir until well mixed.
5. Assemble the dish: In a large baking dish, layer the cooked pasta with the mashed pumpkin mixture and the cheese mixture. Sprinkle with the remaining Parmesan and add fresh sage or thyme leaves if using.
6. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
7. Serve hot, garnished with extra sage or thyme if desired.

This dish is perfect for a cozy dinner, and its rich, creamy texture makes it a hit during autumn or whenever you’re craving something comforting.