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Sausage Manicotti with Pumpkin Sauce

This manicotti is a wonderful change from typical pumpkin dishes in the fall. —Barry Dale, Puyallup, Washington
  • Total Time
    Prep: 25 min. Bake: 30 min. + standing
  • Makes
    5 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1/2 medium onion, chopped
  • 1 can (15 ounces) pumpkin
  • 1 cup heavy whipping cream
  • 1/2 cup dry white wine
  • 1/4 teaspoon each ground ginger, cinnamon and nutmeg
  • 1/8 teaspoon cayenne pepper
  • 20 wonton wrappers

Directions

  • In a large skillet, cook sausage, celery, carrot and onion over medium heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.
  • Meanwhile, in a large saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil).
  • Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13x9-in. baking dish. Place 2 tablespoons sausage filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat.
  • Top with remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts
4 stuffed manicotti: 627 calories, 38g fat (18g saturated fat), 109mg cholesterol, 974mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 19g protein.

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