8 ounces uncooked cavatappi or fusilli pasta (about 3 cups)
1/2 pound bulk mild or hot Italian sausage
1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1/2 cup chicken stock
6 slices process American cheese (about 4 ounces), quartered
3/4 cup shredded Manchego cheese
3/4 cup shredded Monterey Jack cheese
3 tablespoons grated Parmesan cheese
2 cups fresh spinach, coarsely chopped
1/3 cup chopped roasted sweet red pepper
Preheat oven to 350°. Wash pumpkin. Cut a 5-in. circle around stem; remove top and set aside. Remove strings and seeds from pumpkin; discard seeds or save for roasting.
Sprinkle inside of pumpkin with salt and pepper; replace top. Place on a wire rack in a 15x10x1-in. baking pan. Bake 1 to 1-1/4 hours or until tender. Remove top; let pumpkin stand on wire rack until ready to serve.
In a large saucepan, cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
Drain pasta, reserving 1/3 cup pasta water. In same saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream and stock. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until blended.
Add spinach, roasted pepper, pasta and sausage mixture; toss to combine, adding reserved pasta water to moisten if desired. Spoon into pumpkin; serve immediately.