Pumpkin And Sausage Manicotti Recipes

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CHEESE & PUMPKIN-FILLED MANICOTTI



Cheese & Pumpkin-Filled Manicotti image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 7 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 4g fiber), Protein 22g protein.

PUMPKIN AND SAUSAGE MANICOTTI



Pumpkin and Sausage Manicotti image

Enjoy this cheesy Italian dinner - saucy manicotti stuffed with sausage and pumpkin.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

16 uncooked manicotti pasta shells
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh sage leaves
1 egg
1 container (15 oz) part-skim ricotta cheese
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
3 cups Alfredo pasta sauce (from two 16-oz jars)
Fresh sage leaves, if desired

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
  • Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
  • Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.

Nutrition Facts : Calories 561, Carbohydrate 35 g, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1641 mg

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