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Cheese & Pumpkin-Filled Manicotti

 Cheese & Pumpkin-Filled Manicotti
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
7 ServingsPrep: 30 min. Bake: 25 min.


  • 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 egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1 jar (24 ounces) garlic spaghetti sauce, divided


  • 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 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Cheese & Pumpkin-Filled Manicotti (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.