CHEESE & PUMPKIN-FILLED MANICOTTI RECIPE

INGREDIENTS

  • 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 spaghetti sauce, divided

DIRECTIONS

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 13×9-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. Yield: 7 servings.
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