Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania
Cheese & Pumpkin-Filled Manicotti
Cheese & Pumpkin-Filled Manicotti
Prep Time
30 min
Cook Time
25 min
Yield
7 servings
Ingredients
- 1 package (8 ounces) manicotti shells
- 1 container (15 ounces) ricotta cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 cup canned pumpkin
- 1/4 cup grated Parmesan cheese
- 2 large egg yolks
- 1/4 teaspoon ground nutmeg
- 1 jar (24 ounces) garlic pasta sauce, divided
Directions
- Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.
- In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti.
- Spread 1 cup pasta sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining pasta sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted.
Nutrition Facts
2 stuffed manicotti shells: 392 calories, 16g fat (9g saturated fat), 100mg cholesterol, 704mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 22g protein.
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