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Cheese & Pumpkin-Filled Manicotti Recipe

Cheese & Pumpkin-Filled Manicotti Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: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


  • 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.

Reviews for Cheese & Pumpkin-Filled Manicotti

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muffbear74 User ID: 209131 263285
Reviewed Mar. 9, 2017

"The tomato/pumpkin combination was different, but still good. Made stuffed shells, because our store was out of manicotti."

PrplMonky5 User ID: 6612040 260585
Reviewed Jan. 31, 2017

"I made this using jumbo shells (about 20) instead of manicotti and it turned out well! I noticed others mentioning that the pumpkin flavor didn't stand out, which was a bit disappointing to me. So to help counter that, I did 1/8 tsp nutmeg, and a rounded 1/4 tsp of pumpkin pie spice. That really helped the pumpkin stand out. It still wasn't overpowering, but it was more noticeable. After it was finished baking, we found it still needed a little something, so we added a bit more parmesan on top, and that did the trick. I'd be interested in trying a parmesan-bread crumb mixture on top of the pasta before baking it. A great recipe we'd try again, but 4 stars because of the need to tweak it a bit to suit our taste."

cctp1016 User ID: 1672997 256821
Reviewed Nov. 15, 2016

"Loved this recipe! Will definitely make again!"

dmkinsey User ID: 5897555 256431
Reviewed Nov. 5, 2016

"Delicious! I really love this recipe! I didn't have nutmeg, so I used mace instead. Used a ziploc baggie with a small hole cut on one end to fill the manicotti shells -- much easier than trying to stuff them with a spoon!"

hkpepin User ID: 3030797 255098
Reviewed Oct. 6, 2016

"We ate this tonight for dinner and literally devoured the pan. Every single one of us went back for seconds and we ended up with only two manicotti uneaten. I followed the recipe exactly, but I did make this several days ahead of time and refrigerate it. I will absolutely make this again, especially since I can make it ahead of time! I do agree with other reviewers that you can barely taste the pumpkin and I would like a way to make that flavor more pronounced. Overall, a great recipe."

danielleylee User ID: 4484886 235081
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."

BetsyRDH User ID: 8510446 233649
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!"

alfoa User ID: 2078080 220584
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."

pallybaker User ID: 7678766 216774
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."

karlabird User ID: 8060925 200806
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."

ypedevill User ID: 5875320 199356
Reviewed Oct. 20, 2014

"Loved the recipe, but will double the pumpkin next time! Couldn't really taste the pumpkin over the ricotta."

carolanne1210 User ID: 3617870 139995
Reviewed Oct. 17, 2014

"Delicious! I added some chopped mushrooms to the filling and used my own homemade sauce. This is a keeper!"

eastsidelove User ID: 6813638 139950
Reviewed Oct. 16, 2014

"very good! the recipe here makes a lot more filling than just for 7 manicotti. I ended up also using some shells to stuff. You could use this recipe for 14 manicotti and be ok. My husband, who does not like pasta, loved it!"

green77mom User ID: 4889484 141052
Reviewed Sep. 6, 2013

"easy to make but found that a larger pan to be better to lay the manicotti--13x9 was too small. my family likes pumpkin too."

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Wine Pairings

Medium-Bodied Red Wine

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