Pumpkin and Cream Cannaloni

My obsession with pumpkin continues! I'm on my third batch of puree and I'm still not sick of it! This dish was born from my pure unadulterated love for pumpkin coupled with my unwavering adoration of pasta. And let me tell you, my loves do not disappoint! The subtle sweetness of the pumpkin, not to mention its great thick texture combined with ricotta and perfectly baked pasta smothered with a Parmesan sauce all tied together with just a hint of traditional pumpkin spices is truly good eats. It's good enough to serve to company and just different enough to get oohs and aahhs. I was trying to remove the platter from the table to selfishly hoard some for leftovers but by the time I got there there was only one measly cannaloni left. I'll take that to mean I am not the only one who has been bewitched by pumpkin and pasta. Enjoy!

1 box cannaloni

3 cups pumpkin puree

1 cup ricotta cheese

3/4 cup parmesan cheese

1 tsp pumpkin pie spice

salt and pepper to taste

Mix the pumpkin, cheeses and seasonings together. Using your finger, gently stuff the mixture into the raw canneloni making sure not to break them. 

For the Sauce:

1/4 cup butter

2 cups cream

1 cup whole milk

1 cup parmesan cheese

salt, pepper, nutmeg to taste

In a saucepan melt the butter. Add the cream and milk and let it come to a simmer. Add the Parmesan and whisk until the mixture is thick. Season to taste with salt, pepper, and nutmeg. Pour 1/4 of the sauce into the bottom of an ovenproof dish. Line the stuffed cannaloni in the pan and pour the rest of the sauce over it making sure all the pasta is covered. Bake at 350 or about 45 minutes until the pasta is tender and the sauce has started to brown.