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Pumpkin and Sausage Manicotti
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Indulge in savory stuffed manicotti oozing with pumpkin and sausage.
Ingredients:
  • 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 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
Instructions:
  • Preheat oven to 350°F. Cook pasta shells according to package instructions, ensuring they are al dente. In a large skillet over medium heat, cook sausage, garlic, and 1 tablespoon of chopped sage for 8 to 10 minutes until sausage is cooked through; remember to drain excess fat.
  • In a medium bowl, vigorously beat the egg until fluffy. Mix in the creamy ricotta cheese, savory pumpkin, nutty Parmesan cheese, a dash of pepper, 1 cup of the flavorful Italian cheese, the last tablespoon of freshly chopped sage, and the delicious sausage.
  • Pour 1 cup of rich Alfredo sauce into a 13x9-inch glass baking dish. Fill pasta shells with flavorful sausage mixture and place them over the sauce. Lastly, pour the remaining 2 cups of luscious Alfredo sauce over the shells for an indulgent finish.
  • Bake covered for 30-35 minutes until hot. Uncover, top with 1 cup Italian cheese, and bake an additional 5-10 minutes until cheese is melted. Garnish with sage leaves.

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