Get ready to transform your dinner routine with an irresistible Italian-inspired dish that combines the creamy richness of pumpkin with classic pasta perfection! This Friday Faves Pumpkin Manicotti isn't just another pasta recipe - it's a culinary adventure that will make your taste buds dance and your family beg for seconds. Imagine tender manicotti shells stuffed with a luxurious blend of pumpkin, ricotta, and melted cheeses, all smothered in a classic marinara sauce that screams comfort and elegance.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 manicotti shells
- 1 can pumpkin puree
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook manicotti shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking.
- In a medium mixing bowl, combine pumpkin puree, ricotta cheese, half the mozzarella, Parmesan cheese, nutmeg, salt, and pepper. Mix thoroughly until well blended.
- Carefully stuff each manicotti shell with the pumpkin-cheese mixture using a spoon or piping bag. Ensure each shell is evenly and completely filled.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish.
- Pour remaining marinara sauce evenly over the manicotti shells, ensuring they are well covered.
- Sprinkle remaining mozzarella cheese on top of the sauced manicotti.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5-10 minutes before serving to allow the dish to set.
- Serve hot, garnished with additional Parmesan cheese or fresh basil if desired.
Tips
- For the smoothest filling, ensure your ricotta and pumpkin puree are well-mixed with no lumps. Use a whisk or electric mixer for best results.
- When stuffing manicotti shells, a piping bag works best to evenly distribute the filling without tearing the delicate pasta.
- To prevent dry pasta, make sure to slightly undercook the shells, as they'll continue cooking in the oven.
- For extra flavor, consider adding a pinch of sage or thyme to your pumpkin-cheese mixture.
- Let the dish rest after baking to allow the flavors to meld and the filling to set, ensuring perfect slicing and serving.
- If you want a golden, crispy top, switch to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
