Four Cheese Pumpkin Pasta Bake

whole wheat penne pasta

of pumpkin puree (not pie filling)

of part skim ricotta

nutmeg

pumpkin ale (I used Shipyard Pumpkinhead Ale)

fresh sage, chopped

Fontina cheese, shredded (I purchased a half pound block from my grocery store's deli department as I've never even seen already shredded Fontina cheese)

part skim shredded mozzarella cheese

shredded mozzarella cheese

parmesan cheese, divided

garlic, minced

frozen spinach, thawed and squeezed dry

unsalted butter

Salt