Pumpkin and Sausage Manicotti

Enjoy this cheesy Italian dinner - saucy manicotti stuffed with sausage and pumpkin.

  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 8

Ingredients

16
uncooked manicotti pasta shells
1
lb bulk Italian pork sausage
2
large cloves garlic, finely chopped
2
tablespoons finely chopped fresh sage leaves
1
egg
1
container (15 oz) part-skim ricotta cheese
1
cup canned pumpkin (not pumpkin pie mix)
1/2
cup shredded Parmesan cheese
1/2
teaspoon freshly ground pepper
2
cups shredded Italian cheese blend or mozzarella cheese (8 oz)
3
cups Alfredo pasta sauce (from two 16-oz jars)
Fresh sage leaves, if desired
  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • 2 In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
  • 3 Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
  • 4 Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
561
,
% Daily Value
Total Fat
35g
35%
(Saturated Fat
18g,
18%
),
Sodium
1641mg
1641%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 3 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.