Follow these clear steps to create your Vegetarian Baked Pumpkin Pasta with Crispy Sage & Ricotta:

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.

2. Cook Pasta: In a large pot, boil water and cook the pasta according to package instructions until al dente. Drain and set aside.

3. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in garlic and cook for another minute until fragrant.

4. Combine Sauces: Mix in the pumpkin puree, vegetable broth, nutmeg, dried sage, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.

5. Add Ricotta: Turn off the heat and stir in half of the ricotta cheese and half of the Parmesan cheese into the pumpkin mixture until well combined.

6. Mix Pasta: Gently fold the cooked pasta into the pumpkin sauce until evenly coated.

7. Transfer to Baking Dish: Spread the pasta mixture into a greased baking dish, smoothing it out to ensure even cooking.

8. Top with Cheese: Spoon the remaining ricotta on top of the pasta and sprinkle with the rest of the Parmesan cheese.

9. Crispy Sage: In a small pan, heat a bit of olive oil over medium heat. Add the fresh sage leaves and fry them until crispy, which should take about 2-3 minutes. Remove from the heat and allow to drain on paper towels.

10. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is bubbling and golden.

11. Serve: Remove from the oven, garnish with crispy sage and fresh basil leaves, and serve warm.