PUMPKIN AND SAUSAGE MANICOTTI

Pumpkin and Sausage Manicotti image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

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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

Steps:

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.
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.
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.
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 Facts : Calories 561, Carbohydrate 35 g, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1641 mg