Cook the ziti in a large pot of salted water according to package instructions (7-9 minutes). Reserve 1 cup of starchy pasta water, then drain the ziti.

In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and diced shallots, seasoning with salt, pepper, and crushed red pepper flakes. Sauté for about 5 minutes until shallots are tender.

Mix in 1 cup of pumpkin puree and 1 cup of half and half. Whisk continuously until smooth. Gradually add reserved pasta water if sauce is too thick.

Stir in ½ cup of grated Parmesan cheese until melted and fully integrated into the sauce.

Fold the drained ziti into the sauce, then tear burrata cheese into pieces and place on top.

Preheat oven to 350°F (175°C). Sprinkle extra Parmesan on top and bake for 20-25 minutes until bubbly and golden.