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Thursday, June 9, 2016

Cheese and Pumpkin-Filled Manicotti

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

Our family adores autumn and anything to do with pumpkins! We all love this recipe because it is warm and comforting. It's so easy to put together on a cool fall evening after a day of work or raking leaves. —Mandy Howison, Renfrew Pennsylvania

7 Servings

8 oz manicotti shells
1/4 cup grated Parmesan cheese
15 oz ricotta cheese
2 egg yolks
2 cups shredded part-skim mozzarella cheese; divided
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
24 oz garlic spaghetti sauce; divided

Preheat oven to 350 degrees. 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 spaghetti sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining spaghetti sauce over

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