1-Follow this straightforward guide to whip up baked pumpkin pasta that will impress your family. Start by preheating your oven to 500°F (260°C) and buttering a shallow 2-quart or 9-by-13-inch baking dish for even cooking.

2-Next, bring a large pot of salted water to a boil to get your pasta going.

3-Cook 1 pound of medium pasta shells or tubes in the boiling water for 4 minutes, then add 1 bunch of chopped kale for the last minute. This step keeps the kale tender and crisp. Drain the pasta and kale, rinse under cold water, and transfer to a large bowl where you’ll stir in ½ teaspoon red-pepper flakes, 1 heaping tablespoon chopped fresh rosemary, and 1 heaping tablespoon chopped fresh thyme.

4-In a blender, combine 1 (15-ounce) can pumpkin purée, 2 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ cup heavy cream, and ¼ cup vegetable broth until smooth. If you don’t have a blender, break up the pumpkin purée and whisk in the cream and broth, then grate in the garlic. Add this sauce to the pasta bowl and mix in most of the grated cheeses about 1 heaping cup each of Parmesan, Gruyère, and Fontina or mozzarella reserving about ½ cup for topping.

5-Transfer the mixture to your prepared baking dish, dollop ½ cup whole-milk ricotta on top, and sprinkle with the reserved cheese. Bake for 10 to 15 minutes until it’s browned and bubbly, then broil for 3 to 5 minutes if you want extra crispiness just watch closely to avoid burning. Let it cool for 5 to 10 minutes and garnish with more chopped rosemary or thyme before serving. This totals around 45 minutes of preparation and baking time, making it ideal for busy evenings.