Boil the pasta al dente in salted water (if cooking time is 9 minutes, the paste is removed after 8 to remain tight). Immediately pour the water and the paste is flushed with cold water, then allowed to cool. During this time, cleaned pumpkin and zucchini cut into cubes. In a pan pour 1 tbsp olive oil, add chopped onion, zucchini and squash. Stew 10-15 minutes until everything is tender. After pulling it from the heat, add the pasta and stir. Mozzarella cut into thin slices. In a greased baking pan put half of the paste on it ranks half mozzarella and sprinkle with half the Parmesan. Similarly, the top ranked rest of the product. Put it in a preheated oven 200C degrees for about 10-15 minutes.