Boil the pasta: Cook the pasta in salted boiling water for 2 minutes less than the package directs, so it stays firm. Drain well and set aside.

Preheat the oven: Set the oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray.

Sauté the garlic: Melt the butter in a large pot over medium heat and add the minced garlic. Cook for about 30 seconds, stirring, until fragrant but not browned.

Build the sauce: Whisk in the pumpkin puree, ricotta and heavy cream until smooth and no white streaks remain. The mixture should look like a thick, pale orange cream.

Season the sauce: Stir in the Italian seasoning, nutmeg, salt and black pepper. Taste and adjust, keeping the flavor savory rather than sweet.

Combine with pasta: Add the drained pasta to the pot and fold until every piece is coated in sauce. Reserve 1 cup mozzarella and 1/4 cup parmesan for the top.

Layer the dish: Spread half the pasta mixture in the prepared baking dish. Sprinkle with half of the remaining mozzarella and parmesan, then add the rest of the pasta on top.

Add the top layer: Scatter the reserved mozzarella and parmesan evenly over the surface so the whole dish is covered in cheese.

Bake until bubbling: Bake uncovered for 20-25 minutes, until the cheese turns golden in spots and bubbles at the edges of the dish.

Rest before serving: Let the bake rest for 5 minutes out of the oven so the sauce thickens slightly before scooping.