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Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl.
Gently stir in tomatoes, corn, pumpkin, 1 cup of the cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top.
Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.