Cooking Instructions

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
• In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
• Stir in the pumpkin puree, diced tomatoes (with juices), vegetable broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
• In a large mixing bowl, combine the cooked pasta with the pumpkin sauce. Stir until the pasta is well coated.
• Pour the pasta mixture into the prepared baking dish. Spread it evenly and sprinkle with mozzarella and Parmesan cheese.
• Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
• Remove from the oven and let it cool for 5-10 minutes before serving. This allows the sauce to thicken a bit.
• Optionally, garnish with fresh basil before serving.