Lunch: Cheese & Pumpkin-Filled Manicotti Recipe
Ingredients
1 package (8 ounces) manicotti shells
1 container (15 ounces) ricotta cheese
2 cups (8 ounces) 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 spaghetti sauce, divided
Instructions
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 and nutmeg. Spoon into manicotti.
Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted.
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Nutrition Facts
Serving Size: 7
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
