Cheese & Pumpkin-Filled Manicotti Recipe
Cheese & Pumpkin-Filled Manicotti Recipe photo by Taste of Home

Cheese & Pumpkin-Filled Manicotti Recipe

Read Reviews
5 9 9
Publisher Photo
Our family adores autumn and anything to do with pumpkins! We all love this recipe because it is warm and comforting. It's so easy to put together on a cool fall evening after a day of work or raking leaves. —Mandy Howison, Renfrew Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 7 servings


  • 1 package (8 ounces) manicotti shells
  • 1 container (15 ounces) ricotta cheese
  • 2 cups (8 ounces) 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 spaghetti sauce, divided

Nutritional Facts

2 stuffed manicotti shells: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.
  2. In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti.
  3. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted. Yield: 7 servings.
Originally published as Cheese & Pumpkin-Filled Manicotti in Country Woman October/November 2013, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Cheese & Pumpkin-Filled Manicotti

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 17, 2015

"I made these the other night for dinner. I cut the recipe in half and it worked out very well. My husband agrees with the other reviewers that you cannot taste the pumpkin. I used freshly roasted pumpkin as well. The dish turned out very well using fat free ricotta and just using 1 whole egg vs egg yolks. So if you are looking to sneak in some extra veggies into your diet or your families diet this is a good way to do it without them noticing the pumpkin."

Reviewed Sep. 28, 2015

"This turned out very well. I also used a ziploc bag to fill them, but made the hole a little too big so made a mess. We both loved it. Will keep in my recipe box to make over and over again! Yum!"

Reviewed Feb. 15, 2015

"You don't really notice the pumpkin, but it provides a creamy, cheesy filling. Husband was afraid to try it, but loved it. Will make again and again.

To clarify the other reviews: there is no extra filling. This makes 14 manicotti, a whole 8 oz package. 2 manicotti per serving."

Reviewed Jan. 3, 2015

"I must admit that I was skeptical about pumpkin with tomato sauce but, since I really like pumpkin, I thought,"Why not give it a try? How bad can it be?" I made these per the recipe last night for dinner and, wow, they are excellent!!! Thanks Mandy. Great idea."

Reviewed Oct. 28, 2014

"This was my first time making manicotti, and was made easy by using a ziplock bag with a corner cut off to pipe the filling out into the manicotti tubes. At high altitude I cooked it longer (8 minutes). Should have cooked five minutes more."

Loading Image