16 oz. Corkscrew pasta, cooked a few minutes shy of package instructions, keep warm
1 lb. Sweet Italian bulk sausage
10 oz. Frozen chopped spinach, thawed
15-16 oz. Ricotta cheese
15 oz. can Pure pumpkin
2 cups Shredded Parmesan cheese, divided
1 cup Seasoned breadcrumbs
2 cups Milk
1 cup Chicken broth
1 T Olive oil
1/8 t cinnamon
½ t nutmeg
1/8 t cayenne pepper
2 t kosher salt
1 t black pepper
Heat a skillet over medium heat. Add sausage and cook until browned and cooked through. Remove and drain on paper towels.
Heat milk in a saucepan over medium low heat and add ricotta cheese. Whisk rapidly until texture becomes smooth. Add pumpkin and chicken broth.
Increase heat to medium and whisk until combined. Allow mixture to bubble slightly. Add 1 cup Parmesan cheese, cinnamon, nutmeg, cayenne, salt, and black pepper.
Simmer over medium heat for 10 minutes until slightly thickened.
Combine cooked pasta, spinach, sausage, and sauce. Mix gently.
Pour the mixed pasta in a greased 9x13 dish.
In a small bowl combine breadcrumbs, remaining 1 cup Parmesan cheese, and olive oil.
Mix and then scatter across pasta.
Bake at 350º until hot and bubbly.
Autry Greer & Sons
2850 West Main Street
Prichard, AL 36612
www.greers.com for locations and hours
ABOUT THE BUSINESS:
Greer's has been in business for 95 years and currently has 29 locations across Alabama, Mississippi and Florida. We are your local grocery store. We offer top quality Black Angus beef, all natural pork and chicken. We have a butcher in every store where meat is cut and ground fresh 7 days a week. We offer a pick 5 program that is a great value to our customers, as well as an extensive dollar aisle, and two great private label brands- Best Choice and Always Save. We offer competitive pricing and outstanding customer service. At Greer's you are treated like family, we guarantee it!
ABOUT THE GUEST:
Lucy Greer is part of the 5th generation at Greer's. She supervises all 13 delis as well as heads our catering branch, Greer's Catering as our corporate chef. She attended Auburn University where she received her business degree. She then attended culinary school at Culinard in Birmingham, AL.
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