INGREDIENTS
4
Garlic cloves
1 cup
Pumpkin puree, unflavored
1 lb
Penne pasta
4 tbsp
Flour
1/2 tsp
Pepper
1 tsp
Pumpkin pie spice
1 tsp
Salt
1
Topping
1/8 cup
Italian breadcrumbs
4 cups
2% milk
4 tbsp
Butter, unsalted
3 cups
Fontina
1/8 cup
Parmesan cheese
optional 2-3 cups chopped fresh spinach