Unstuffed Shells with Creamy Pumpkin, Spinach, and Crunchy Breadcrumbs

Ingredients

Breadcrumbs:

• 2 T butter
• 1/2 cup panko breadcrumbs
• salt and pepper to taste

Pasta:

• 1/2 lb large shell pasta, cooked in salted water according to package directions, minus one minute
• Sauce
• 2 T unsalted butter
• 2 T flour
• 2 cups whole milk, warmed
• 1 cup pumpkin puree
• A large pinch of salt, plus more to taste
• a couple gratings of nutmeg
• 1 cup grated aged gouda cheese
• 1/2 cup pizza mozzarella or provolone
• 4 cups baby spinach

Directions

For the Breadcrumbs:

1. In a large skillet over medium heat, melt the butter.
2. Add in the breadcrumbs, season well, and cook, stirring so that they brown but do not burn, until golden.
3. Transfer to a small bowl and wipe out the skillet.

To Make the Shells:

1. In the same large skillet over medium heat, melt the butter until it starts to foam.
2. Whisk in the flour and cook, still stirring for 2 to 3 minutes. Slowly pour in the warm milk and keep whisking so that no lumps form. Keep cooking for about 5 to 7 minutes until the sauce has thickened and coats the back of a spoon.
3. Reduce heat to low. Add in the pumpkin puree, and season with a big pinch of salt and the nutmeg.
4. Stir in the cheeses and the cooked pasta. Once the cheese melts and the pasta is warmed through, add in the spinach and wilt down.
5. Top with breadcrumbs and serve.

Note: This is a great recipe for using leftover pumpkin puree from making muffins, or you can certainly roast your own pumpkin, squash, or sweet potato.