Preheat your oven to 375°F (190°C).

Cook pasta al dente in a pot of salted boiling water for about 8-10 minutes. Drain and set aside.

Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes, then add minced garlic and cook for an additional minute.

Stir in pumpkin puree, ricotta cheese, nutmeg, salt, and black pepper, mixing until smooth.

Gradually add broth while stirring until the sauce reaches desired consistency.

Fold in fresh spinach, cooking until wilted, about 2 minutes.

Combine the sauce with the drained pasta in the pot, tossing until coated.

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

Sprinkle grated mozzarella and Parmesan cheeses on top.

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

Let cool for a few minutes, then garnish with fresh basil leaves before serving.