Preheat oven to 375 F.
Heat the oil in a large nonstick skillet over medium heat. Add in the onion and garlic clove and sauté until softened and fragrant. Stir in the broth, pumpkin, ricotta, parmigiano, sage, cinnamon and a pinch each of salt and pepper, to taste. Reduce the heat to low and simmer until thick and aromatic, about 5 minutes.
Meanwhile, thoroughly rinse the noodles, cut them into manageable pieces and pat them dry with paper towels. Add them to the pan and stir to coat.
Transfer the pasta to four ramekins or a large 8” square baking dish. Top with the 2 tbsp of parmesan cheese and fontina cheese.
Meanwhile, mix together the garlic, safe, breadcrumbs and olive oil. Sprinkle on top of the cheese. Transfer the dishes to the oven and bake until bubbly and golden brown, about 10-12 minutes.