Ingredients
- For the sauce:
- 3 cups light cream (or milk)
- 8 tablespoons light (reduced fat) butter ( the kind I buy is salted)
- 1 large clove (2 small cloves) garlic, minced
- ¼ cup flour
- ⅛ cup thinly sliced fresh sage
- For the manicotti:
- 1 package (or 9) manicotti shells, cooked until al dente according to package directions, cooled
- 1½ cup part-skim ricotta cheese
- 1 cup pure pumpkin puree
- 1 cup part-skim mozzarella cheese, shredded (divided)
- ½ cup Parmesan cheese, thinly shredded
- 1 egg
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 tablespoon thinly sliced fresh sage
Recipe Description
Ricotta and Pumpkin filled manicotti in a creamy sage and garlic sauce. This recipe makes enough filling for nine manicotti shells, while a box of shells contains fourteen shells. If you want to make the whole box prepare another half batch of the pumpkin/ricotta filling along with a extra half of the sauce, and bake in two pans.
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