Best 3 Pumpkin Manicotti Recipes
As the fall season graces us with its arrival, the sweet and earthy flavor of pumpkin becomes an irresistible culinary temptation. It's time to embrace this seasonal delight and explore a delectable creation that harmonizes the comforting essence of pumpkin with the classic elegance of manicotti. Join us on a culinary adventure as we present a collection of pumpkin manicotti recipes that will tantalize your taste buds and leave you craving more. From creamy pumpkin fillings to tantalizing sauces, these recipes showcase the versatility of pumpkin and its ability to transform a humble pasta dish into a gourmet masterpiece.
Here are our top 3 tried and tested recipes!
PUMPKIN AND SAUSAGE MANICOTTI
Enjoy this cheesy Italian dinner - saucy manicotti stuffed with sausage and pumpkin.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
- Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
- Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.
Nutrition Facts : Calories 561, Carbohydrate 35 g, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1641 mg
CHEESE & PUMPKIN-FILLED MANICOTTI
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 22g protein.
PUMPKIN MANICOTTI
Steps:
- Preheat oven at 350°F. Bring a large stock pot of water to boil. Once water comes to boil, add oil and salt water well and cook noodles for 5-8 minutes or until al dente. Drain and rinse noodles and set aside. In a saucepan, bring milk to a boil, lower to simmer and add garlic. Simmer for 15 minutes until garlic flavor infuses milk. Remove garlic from mixture and discard. In a separate small saucepan, melt 2 tablespoons butter, add sage leaves and cook until crisp. Remove sage leaves from butter pan to drain and set aside. Add 6 tablespoons butter to remaining sage butter in pan, and melt over medium heat. Whisk in flour and cook for 2 minutes. Add reserved garlic-infused milk mixture and cook until thickened, about 10 minutes, whisking so sauce does not stick or burn. Season with ½ teaspoon salt, remove from heat and let cool. Layer a 13 X 9 inch pan with 1/2 cup of sauce. In a large bowl, mix Ricotta, pumpkin puree, egg, nutmeg and salt. Add ½ cup Mozzarella and mix. Fill a large Ziploc freezer bag with pumpkin mixture, clip one corner with a ¼" cut and pipe manicotti tubes with Ricotta cheese mixture so a little bit overflows on ends. Place manicotti tubes side by side in pan, repeating until you run out of shells and filling. Spoon remaining sauce on top of shells, top with remaining Mozzarella and Parmesan cheese. Sprinkle sage leaves on top of cheese, cover with foil and bake for 30 minutes, remove foil and bake for another 10 minutes.
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy it canned.
- Be sure to drain the ricotta cheese well before using it. This will help to prevent the manicotti from becoming watery.
- If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to fill the manicotti shells.
- Be careful not to overcook the manicotti. They should be cooked until they are tender, but still have a little bit of a bite to them.
- Serve the manicotti with your favorite sauce. A simple tomato sauce or a creamy Alfredo sauce would both be delicious.
Conclusion:
Pumpkin manicotti is a delicious and easy-to-make dish that is perfect for a fall meal. The combination of pumpkin, ricotta cheese, and spinach is delicious, and the manicotti shells are cooked to perfection. This dish is sure to be a hit with your family and friends.
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