Cheese & Pumpkin-Filled Manicotti
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Our family adores autumn and anything to do with pumpkins! We all love the recipe because it is warm and comforting. It’s so easy to put together. It’s so easy to put together on a cool fall evening after a day of work or raking leaves.
Mandy Howison Renfrew, Pennsylvania
Cheese & Pumpkin-Filled Manicotti Recipe
Cheese & Pumpkin-Filled Manicotti
1 package (8 oz.) manicotti shells
1 container (15 oz.) ricotta shells
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1 cup canned pumpkin
2 egg yolks
¼ tsp. ground nutmeg
1 jar (24 oz.) garlic spaghetti sauce
Preheat oven to 350 F. 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 9 x 13 inch 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. 7 serving
(Recipe for Cheese & Pumpkin-Filled Manicotti was on www.tasteofhome.com, 2014)
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