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Cheese & Pumpkin-Filled Manicotti

Name: Cheese & Pumpkin-Filled Manicotti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 7 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (8 ounces) manicotti shells; 1 container (15 ounces) ricotta cheese; 2 cups 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 pasta sauce, divided

16 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 25 min.

Makes

7 servings

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

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

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Ingredients

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

Directions

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

2 stuffed manicotti shells: 392 calories, 16g fat (9g saturated fat), 100mg cholesterol, 704mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 22g protein.

Cheese & Pumpkin-Filled Manicotti

Total Time

Makes

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