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This week heralded a week of pumpkins featuring both a savory and a sweet recipe option. As it should! Eating local and in season gives a bump in stimulating the local farming economy and its also just being plain healthy. Keeping it simple and unprocessed as often as we can.
So to end out the punkin’ posts I’ll leave you with this tasty ditty of a recipe featuring my favorite orange orb all mashed up in my Pumpkin Manicotti. I know! Will I ever get tired of pumpkin and sage together? Bear with me friends because it’s highly doubtful.
Pumpkin Manicotti
PrintIngredients
- 1 8 ounce package manicotti noodles
- 3 cups milk
- 2 cloves garlic
- 1 tablespoon olive oil
- 8 tablespoons 1 stick butter , divided
- ⅛ cup fresh sage leaves , thinly sliced
- ¼ cup flour
- 1 ½ cup Ricotta cheese
- 1 cup pumpkin puree
- 1 egg
- ½ teaspoon nutmeg
- 1 ½ teaspoon salt , divided
- 1 cup Mozzarella cheese , shredded
- ½ cup Parmesan cheese , grated
Instructions
- Preheat oven at 350°F. Bring a large stock pot of water to boil. Once water comes to boil, add oil and salt water well and cook noodles for 5-8 minutes or until al dente. Drain and rinse noodles and set aside.
- In a saucepan, bring milk to a boil, lower to simmer and add garlic. Simmer for 15 minutes until garlic flavor infuses milk. Remove garlic from mixture and discard.
- In a separate small saucepan, melt 2 tablespoons butter, add sage leaves and cook until crisp. Remove sage leaves from butter pan to drain and set aside. Add 6 tablespoons butter to remaining sage butter in pan, and melt over medium heat. Whisk in flour and cook for 2 minutes. Add reserved garlic-infused milk mixture and cook until thickened, about 10 minutes, whisking so sauce does not stick or burn. Season with ½ teaspoon salt, remove from heat and let cool.
- Layer a 13 X 9 inch pan with ½ cup of sauce.
- In a large bowl, mix Ricotta, pumpkin puree, egg, nutmeg and salt. Add ½ cup Mozzarella and mix. Fill a large Ziploc freezer bag with pumpkin mixture, clip one corner with a ¼” cut and pipe manicotti tubes with Ricotta cheese mixture so a little bit overflows on ends.
- Place manicotti tubes side by side in pan, repeating until you run out of shells and filling. Spoon remaining sauce on top of shells, top with remaining Mozzarella and Parmesan cheese. Sprinkle sage leaves on top of cheese, cover with foil and bake for 30 minutes, remove foil and bake for another 10 minutes.
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Kelli
This sounds amazing and my step daughter LOVES everything pumpkin. I have some extra shells in my pantry. Could I fill the shells with this pumpkin filling instead of using manicotti?
Carrie
That pumpkin manicotti looks amazing. I can’t wait to try it out.
I am curious…what do you think is the benefit of creating an e-book? My husband has been encouraging me to create one and I am hesitant.
Wendy@chezchloe
You are convincing me to throw away some old school philosophy (or Wendy’s own bs) of starch with starch. Between this and the pumpkin gnocchi I’ve seen,, I’m inspired to let go and stuff some pasta shells with squash…and I too, love the sage in this recipe. An eternal union.
The Healthy Apple
Another amazing post, Heidi! Love this round-up and love finding new blogs and sites through your posts.
Have a great weekend; xoxo.
Lauren @ Part Time House Wife
This looks beautiful and delicious! You have to link it up next Friday at the All Things Pumpkin Link up Party!
Jenna@LittleKitchenBigFlavors
I adore anything pumpkin and anything pasta! These look amazing!
Cassie
This manicotti is out of this world, Heidi. Looks seriously mouthwatering!
Lynsey
I absolutely LOVE pumpkin season; this manicotti sounds amazing. I can’t wait to try this!
heather nan
Things are slowing done and I finally have more time to cook, (well, until next week when this baby comes). Had to visit today to get inspired. Mission accomplished. Just found dinner tonight… w00t! ;)
Woot back at you! Can’t wait for you to birth that lil baby!
Jodi @Garlic Girl
YUM..Yummy…Yum…Yum…mmmmmmmm!
Laura (Tutti Dolci)
I can’t wait to try this, Heidi! Pumpkin and sage together can do no wrong :).
Sandy
Mmmm…. manicotti! Fall all rolled up and stuffed in a pasta tube. This has Sunday dinner written all over it.
Be careful with West Elm in town… very dangerous :)
Ashley @ Wishes and Dishes
Ok this is too awesome even for words – can’t wait to try this!
Deborah
I, for one, could never get enough of the pumpkin/sage combo. This looks amazing!!
Michelle
West Elm’s in SLC? Where is it? Where have I been? Perhaps you need to start a shopping blog as well? Apparently I’m more addicted to you than to what is going on right in front of me!!!
Bev @ Bev Cooks
That manicotti. I cry.
Erin
I don’t blame you for not straying from the sage/pumpkin combo- I feel the same way about sweet potatoes/rosemary! These manicotti look delicious!
Katrina @ Warm Vanilla Sugar
Sounds like you’re having a great October! I can’t wait to hear more about the e-books too! Awesome!
Angela Simpson
Oh my goodness, I’m such a sucker for cookbooks, and now you’ve added even more to my list! Can’t wait to check these out! Up until now I didn’t think we had West Elm here in Ontario but I just realized there’s a location in Toronto! I can’t wait to visit next time I’m there because I’ve heard it’s amazing!
Averie @ Averie Cooks
Love your lists and love all the cookbooks that are being released this month. Checked off my list so far…the TJs book, Shauna’s vanilla book, Jenna’s book and need to pick up the others…I bet Katie’s is just stunning.
Love West Elm. I have to keep out of it. Big time.