Step 1

Preheat oven to 375°F.

Step 2

Cook pasta according to box directions.

Step 3

While pasta is cooking, add ricotta, egg, 1 cup of the mozzarella, parmesan, broth, cream and pumpkin to a medium bowl and stir until smooth and creamy. If it is thicker than desired, you can thin it out slightly with more cream or broth.

Step 4

Add in shallot, garlic and spices and stir to combine.

Step 5

When pasta is cooked, drain and then toss with the spinach to wilt.

Step 6

Add pasta to the pumpkin ricotta mixture and stir well to coat all of the rotini. Pour into a small to medium greased casserole dish or a 9x9 greased pan and bake for about 15 minutes or until slight bubbling.

Step 7

Sprinkle with the rest of the mozzarella and bake another 5-10 minutes or until cheese is melted.

Step 8

Cool for several minutes before serving. Store in the refrigerator in an airtight container for about 5 days.