Start by preheating your oven to 350°F (175°C).

In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic, cooking for an additional minute until fragrant.

Add the pumpkin puree, diced tomatoes (with juices), Italian seasoning, salt, and pepper to the skillet. Stir everything well and let it simmer on low heat for about 5 minutes.

In a large mixing bowl, combine the cooked pasta with the pumpkin tomato sauce mixture. Ensure all the pasta is well-coated.

Pour the pasta mixture into a greased baking dish.

Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is bubbly and golden brown.

Once done, remove from the oven and let it cool for a few minutes before serving.