1. Preheat oven to 375°F (190°C).

2. Boil pasta in salted water for one minute less than package directions; drain and reserve 1/4 cup pasta water.

3. In a saucepan over medium heat, melt butter or heat oil, then whisk in pumpkin puree and heavy cream until smooth.

4. Stir in half of the ricotta and mozzarella until velvety, then season with sage, thyme, salt, pepper, and nutmeg.

5. Combine drained pasta and sauce in a mixing bowl, adding reserved pasta water if needed.

6. Grease a 9×13 baking dish, layer half the pasta mixture, sprinkle half the remaining cheese, top with the rest, and finish with parmesan.

7. Bake uncovered for 20–25 minutes until edges bubble and top is golden brown.

8. Let rest for 5 minutes, garnish with fresh herbs, and serve warm.