If you’ve ever craved the comforting embrace of pasta while longing for the warm, cozy flavors of fall, then Pumpkin Manicotti is your answer. Imagine tender pasta tubes filled with a creamy ricotta cheese filling, all enveloped in a luscious creamy pumpkin sauce. This dish is not just a meal; it's a warm hug on a plate, perfect for autumn family dinners or festive gatherings.
Ingredients
Scale:
12 tubes Manicotti pasta
15 ounces Ricotta cheese
1 cup Pumpkin puree
½ cup Grated Parmesan cheese
1 cup Shredded mozzarella cheese
2 cloves Garlic, minced
½ teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Olive oil
1 cup Vegetable broth
Instructions
Preheat your oven to 375°F (190°C). This ensures your manicotti will bake evenly.
Cook the manicotti pasta according to package instructions, usually around 8-10 minutes until al dente. Drain and set aside.
In a bowl, combine ricotta cheese, half of the Parmesan, pumpkin puree, minced garlic, nutmeg, salt, and pepper. Mix until well combined.
Carefully fill each manicotti tube with the ricotta pumpkin mixture using a spoon or piping bag.
In a saucepan, heat olive oil over medium heat. Add vegetable broth and the remaining pumpkin puree, stirring until smooth. Bring to a simmer and remove from heat.
Spread a thin layer of the pumpkin sauce on the bottom of a baking dish. Place filled manicotti on top and pour the remaining sauce over the pasta.
Sprinkle the shredded mozzarella and remaining Parmesan on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Allow to cool for a few minutes before serving. Enjoy your Pumpkin Manicotti hot!
