Cheese & Pumpkin-Filled Manicotti
Total TimePrep: 30 min. Bake: 25 min.
- 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
- 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 Facts2 stuffed manicotti shells: 392 calories, 16g fat (9g saturated fat), 100mg cholesterol, 704mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 22g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Nov 14, 2018
Mar 9, 2017
The tomato/pumpkin combination was different, but still good. Made stuffed shells, because our store was out of manicotti.
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.
Nov 15, 2016
Loved this recipe! Will definitely make again!
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!
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.
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.
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!
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.
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.