Pumpkin Manicotti with Bechamel Sauce

INGREDIENTS

boxes manicotti noodles, prepared to al dente & set aside to cool

ROASTED PUMPKIN:

sugar (pie) pumpkin, peeled, seeds scraped out & diced into 1/2-inch pieces

2 tbsp

extra-virgin olive oil

1 tbsp

maple syrup

salt and pepper

FILLING:

8 oz

reduced-fat cream cheese

1 lb

low fat ricotta cheese

1/2 cup

shredded Parmesan cheese

1/4 cup

finely chopped fresh sage

2 cups

(packed) chopped fresh spinach

2 tbsp

breadcrumbs

1 lb

ball of mozzarella cheese, chopped into 1/4-inch cubes

large egg

Salt and pepper

BECHAMEL SAUCE:

5 tbsp

butter

4 tbsp

all-purpose flour

2 cups

whole milk

2 cups

low fat milk

2 tsp

salt

1/2 tsp

freshly grated nutmeg

TOP:

1/2 cup

chopped fresh sage