Creating your Cheesy Pumpkin Ricotta Pasta Bake is straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Pasta: In a large pot, boil water and cook your pasta according to the package instructions until al dente. Drain and set aside.
3. Mix Pumpkin Base: In a large bowl, combine the pumpkin puree, ricotta cheese, beaten egg, garlic powder, onion powder, and seasonings. Mix until smooth.
4. Add Cheeses: Stir in half of the mozzarella and half of the Parmesan cheese into the pumpkin mixture.
5. Combine with Pasta: Add the cooked pasta into the pumpkin mixture and combine thoroughly, ensuring every piece of pasta is coated.
6. Prepare Baking Dish: Grease a 9×13 inch baking dish and pour half of the pumpkin pasta mixture into the dish.
7. Layer Spinach (if using): If you’re adding spinach, layer it on top of the pasta mixture.
8. Top with Remaining Mixture: Pour the remaining pumpkin pasta mixture on top, smoothing it out evenly.
9. Sprinkle Cheese: Top the casserole with the remaining mozzarella and Parmesan cheese.
10. Add Broth: Drizzle the vegetable or chicken broth around the edges of the baking dish to keep the pasta moist.
11. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and golden brown.
12. Cool and Serve: Allow the dish to cool for about 15-20 minutes before serving. This cooling step helps the layers to set.

Following these steps precisely will ensure your Cheesy Pumpkin Ricotta Pasta Bake comes out perfectly every time.