Pumpkin clean, wash, halve, remove seeds and dice the pulp. Onions peel and cut into slices. Peppers clean, wash and dice. Wash rosemary, shake dry, remove needles from branches and chop.
Stir about half the cream cheese and cream until smooth.
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Mix the noodles and vegetables on an oiled baking tray, season with salt, pepper and rosemary. Drizzle cheese cream and olive oil over them.
Crumble the remaining cheese over it.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove the pomegranate seeds from the fruit. Remove the pasta from the oven, sprinkle with pomegranate and serve.