Baked Rigatoni with Pumpkin Puree

This works just as well with any pureed squash that you preserved last fall (you crazy hippie, you) or canned pumpkin, which stands in for cream to hold things together in a much healthier way. Leftovers reheat beautifully, but this is also strangely delicious cold at, say, midnight. 

Baked Rigatoni with Pumpkin Puree

Serves 6-8
2 cups pumpkin puree or canned pumpkin
Salt
1 pound rigatoni or other medium-sized pasta (like large shells)
2cups heavy cream
1 cup shredded mozzarella
1/2 cup grated parmesan cheese

1 large garlic clove, minced

2 chipotles in adobo sauce, finely chopped

2 cups fresh spinach leaves, washed and torn
2 teaspoons dried oregano

Heat the oven to 400 degrees. Prepare a baking dish with butter or cooking spray.

Bring a large pot of salted water to a boil. Cook the pasta for exactly 5 minutes, drain and run cool water over it for about 10 seconds. Set aside in the colander.

In a large mixing bowl, combine the pumpkin  with the cheeses, salt, garlic. chipotles, spinach, and oregano. Add the pasta  and fold together just until combined.

Spread the pasta evenly in a casserole or baking dish. Bake uncovered for 20-25 minutes, until the top is browned and the bottom layer of pasta is just tender.