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Tuesday, October 18, 2016

Cheese & Pumpkin-Filled Manicotti Recipe

 

 

Ingredients

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


Directions

  1. Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.
  2. In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti.
  3. 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. 

Originally published as Cheese & Pumpkin-Filled Manicotti in Country Woman October/November 2013, p39

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1 comment:

  1. My family will love this! I have not made manicotti in years. Yum! Thank you for sharing your healthy and delectable Cheese & Pumpkin-Filled Manicotti Recipe at the Healthy, Happy, Green and Natural Party Blog Hop. I'm Pinning and sharing!

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