Creating Vegetarian Baked Pumpkin Pasta with Crispy Sage & Ricotta is simple when you follow these steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook Pasta: Boil a large pot of salted water. Add the pasta and cook for 2 minutes less than package instructions for al dente. Drain and set aside.
3. Prepare the Sauce: In a mixing bowl, combine the pumpkin puree, ricotta cheese, heavy cream, salt, pepper, and garlic powder. Mix until well-blended and smooth.
4. Combine Ingredients: In another large bowl, combine the cooked pasta with the pumpkin sauce. Stir well to ensure that all the pasta is coated generously with the sauce.
5. Transfer to Baking Dish: Pour the pasta mixture into a greased 9×13-inch baking dish. Spread it evenly.
6. Prepare Crispy Sage: In a small skillet, heat olive oil over medium heat. Add the fresh sage leaves and sauté until crispy, about 2-3 minutes. Remove and drain on paper towels.
7. Add Breadcrumbs: In the same skillet, lightly toast the breadcrumbs for 2-3 minutes until golden.
8. Top the Pasta: Sprinkle the toasted breadcrumbs and crispy sage over the pasta in the baking dish. Add additional grated Parmesan cheese on top.
9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until golden and bubbly.
10. Cool Slightly: Remove the pasta from the oven and allow it to cool for 10-15 minutes before serving.
11. Garnish: Sprinkle fresh parsley on top for an added touch of color and flavor.

These straightforward instructions will guide you effortlessly through creating this amazing dish.