Pasta Al Forno with Pumpkin and Pancetta

INGREDIENTS

• 2 tablespoons ricotta
• 1/4 cup crumbled gorgonzola
• 2 teaspoons chopped thyme leaves
• 1 pound conchiglie rigate (shells)
• 1/2 cup grated Pecorino Romano
• 1/4 pound shredded fresh mozzarella
• Olive oil
• 1/4 pound pancetta, diced
• Salt and freshly ground black pepper
• 2 cups heavy cream
• 1/2 cup fontina, coarsely grated
• 1 3-4 pound cheese pumpkin or butternut squash