Cheese & Pumpkin-Filled Manicotti

Cheese & Pumpkin-Filled Manicotti

Cheese & Pumpkin-Filled Manicotti

Featuring: Tuscan Herb Extra Virgin Olive Oil and White Balsamic Vinegar


  • 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
  • 2 tbsp Tuscan Herb Balsamic Vinegar
  • 2 tbsp White Balsamic Vinegar


Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.

In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks, nutmeg, tuscan herb extra virgin olive oil, white balsamic vinegar. Spoon into manicotti.

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.

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