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.
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Linda Clark
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
Francisco Rodriguez
[email protected]This dish was a bit too rich for my taste. I think I would use less butter and cream next time.
Gene Jones
[email protected]The manicotti shells were a bit too soft for my liking. I think I would cook them for a shorter amount of time next time.
Ahtisham Farzand
[email protected]This recipe was a bit bland for my taste. I think I would add some more spices next time.
Jason A. Big Eagle
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The pumpkin filling was creamy and flavorful, and the manicotti shells were cooked perfectly.
David Mukenya
[email protected]This was a delicious and easy recipe to make. I will definitely be making this again.
Johanna Mmatlou
[email protected]This dish was easy to make and turned out great! I will definitely be making this again.
Umair Yousaf
[email protected]Loved this recipe! The pumpkin filling was creamy and flavorful, and the manicotti shells were cooked perfectly. Will definitely make again.
Jeshua Cunairun
[email protected]This was a great recipe! The pumpkin filling was delicious and the manicotti shells were cooked perfectly. I will definitely be making this again.
Mujahidgujar Mujahidgujar
[email protected]I love this recipe! The pumpkin filling is so creamy and flavorful, and the manicotti shells are cooked perfectly. I always get compliments when I make this dish.
Anna Remoto
[email protected]This dish was easy to make and turned out great! The pumpkin filling was delicious and the manicotti shells were cooked perfectly. I will definitely be making this again.
Samita Rai
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did! The pumpkin filling was creamy and flavorful, and the manicotti shells were cooked perfectly. I will definitely be making this again.
Kamuyu Mwangi
[email protected]This pumpkin manicotti was a hit with my family! The flavors were perfectly balanced and the pasta was cooked to perfection. I will definitely be making this again.