Whole Wheat Spinach Mac n Cheese with Broiled Tomatoes

Ingredients

• 3 ounces baby spinach 
• 0.5 cup pumpkin puree canned
• 1 tablespoon flour all-purpose
• 1 clove garlic minced
• 2 cups grapes 
• 0.5 teaspoon penzey's southwest seasoning italian
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup cheddar shredded reduced-fat
• 12 ounce nonfat evaporated milk canned
• 1 teaspoon olive oil 
• 0.3 cup parmesan grated
• 0.5 cup part-skim mozzarella 
• 4  plum tomatoes halved lengthwise
• 8 ounces whole-grain shell pasta 
• 2 tablespoons breadcrumbs whole wheat

Equipment

• baking sheet
• sauce pan
• oven
• pot
• broiler

Directions

1. Preheat the broiler to high.
2. Bring a large pot of water to a boil.
3. Add the shells and cook according to package directions.
4. Drain, reserving some of the pasta water and set aside.
5. Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes.
6. Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning.
7. Sprinkle over the tomatoes. Continue to broil until golden brown, about 1 minute.
8. Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat.
9. Add the flour and garlic, stirring until the flour turns light brown, about 1 minute.
10. Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes. Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper. Stir until melted, about 1 minute.
11. Add the spinach and stir until wilted, about 1 minute.
12. Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired. Divide the mac n cheese, tomatoes and grapes among four plates.