Preheat your oven to 375°F (190°C). Gather your ingredients and have a greased baking dish ready for assembly.

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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté for about 5 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute. Then, add 1 cup of pumpkin puree, 1 cup of ricotta cheese, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until smooth.

Gradually pour in 1/4 cup of broth while stirring. Adjust the consistency to be creamy but not too watery.

Add 2 cups of spinach leaves, cooking for about 2-3 minutes until wilted.

In a large mixing bowl, combine the cooked pasta with the pumpkin-ricotta sauce, tossing gently.

Transfer the pasta mixture to the greased baking dish, smoothing the top.

Sprinkle 1 cup of grated mozzarella and 1/2 cup of grated Parmesan cheese over the pasta.

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

Allow to rest for 5-10 minutes before serving, optionally garnish with fresh basil.