Name: Cheese & Pumpkin-Filled Manicotti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 7 servings
Cuisine: Europe, Italian
Ingredients: 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

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Cheese & Pumpkin-Filled Manicotti

25 min7 servings

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

Ingredients

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

Instructions

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 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.