Rigatoni Torte with Ricotta and Fall Vegetables

Three words will keep this torte from flowing out all over your cooking surface: LET IT SIT. Do not let your hunger overcome the need for it to solidify and cool, like I did. It was a mess. A tasty and delicious mess, but a mess all the same.
EDIT: I've given up making this as a torte. It's now a casserole.

Mats
3 sprigs fresh sage, plus 2 Tbsp chopped sage. This is how I bid adieu to the last of my herb-garden sage.
12 oz baby bella mushrooms, quartered
3 leeks , white and light green parts cut into 1/2 inch thick rounds.
12 oz broccoli, cut into bite-sized florets
1 lb uncooked rigatoni
4 Tbsp butter
1/4c flour
32 oz creamy butternut squash soup
2c Gruyere cheese, grated
1 c ricotta cheese.

Preheat oven to 350. Assemble a springform pan and coat lightly with cooking spray, set aside.

Put a large pot of water on the stove to boil. Add the 3 sprigs of sage and 2 tsp salt. Bring it to a full boil.

Now we blanch the veggies. To do this, cook them for the indicated times, then pull them out of the boiling water into a colander and rinse with cold water. Don't dump the water out after each vegetable or you'll spend a lot of time waiting for the water to boil again. After you rinse the vegetable with cold water, pat them dry and set them aside in a bowl.
Blanching times:
Mushrooms: 3 min
Leeks: 2 min
Broccoli: 1 min

After the veggies are blanched, dump the rigatoni into the blanching water and cook them for 3 minutes LESS than indicated on the package. Mine were in there for 9 minutes. When finished, drain them (you can get rid of the water now) and rinse the pasta with cold water.

Put the now-empty pot on the stove on medium heat and let any water evaporate out. Melt the butter in the pot, then add the flour for a roux! Stirring constantly, cook the roux for 5 minutes until it's a nutty brown color.

Add the butternut squash soup, chopped sage and half the gruyere cheese. Stir constantly for 5 minutes while it thickens.

Turn off the heat, add the rigatoni and blanched veggies and stir well, so everything's coated.

Pour half the rigatoni mixture into the springform pan. Dot with half the ricotta cheese, then pour the other half of the rigatoni over top. Dot with the remaining ricotta and sprinkle the remaining gruyere over top.

Bake for 35 minutes. You'll probably want to put a baking sheet under the springform pan, as it may leak a bit.

When the top of the torte is golden and the cheese is bubbly, remove from the oven.

LET IT SIT. 10 minutes minimum, 15 to be safe. It WILL go everywhere if you try to plate it right away.

When you're ready, place a large dish over the top of the springform and invert. Pop off the mold and serve.