Pumpkin Ricotta Manicotti With Roasted Garlic Brown Butter Sauce

8 Manicotti
1 hr 20 min

Pumpkin Ricotta Manicotti with Roasted Garlic Brown Butter and Sage. I think I’ve mentioned that I hoard the seasonal Trader Joe’s canned pumpkin so I can use it all year? Well, this recipe is worthy of one of those precious cans. Mix the canned pumpkin with some mascarpone, Parm and mozzarella and you’ve got yourself an amazing filling for manicotti. If that wasn’t enough, top the manicotti with more mozzarella and toasty roasted garlic brown butter. It’s a dinner that is sure to please everyone at the table. Make sure to make extra because you’re going to want leftovers! I promise.

Pumpkin Ricotta Manicotti With Roasted Garlic Brown Butter Sauce
Recipe details
  • 8  Manicotti
  • Prep time: 45 Minutes Cook time: 35 Minutes Total time: 1 hr 20 min
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Ingredients

  • 8 manicotti shells
  • 1 head of garlic
  • 1 cup whole milk ricotta
  • ½ cup mascarpone cheese
  • 1 cup pumpkin puree
  • 1 teaspoon kosher salt
  • 2 cups shredded mozzarella, separated
  • ½ cup grated Parmesan
  • 1 egg, lightly beaten
  • 4 tablespoons unsalted butter
  • 2 tablespoon sliced sage, plus leaves for garnish
Instructions

Preheat the oven to 375ºF. Line a sheet tray with foil. Lightly spray foil with cooking spray. Lightly spray a 9x13 baking dish with cooking spray and set aside.
Cut the top off of the garlic, place in foil and drizzle with olive oil. Pinch the foil together and place in the preheated oven for about 45 minutes or until the garlic is softened. When it has cooled, squeeze garlic out into a small bowl.
In a large pot, boil the pasta in salted water per the package instructions. Drain the pasta and transfer to the sheet tray. Make sure the pasta is in a single layer.
In a medium bowl, mix together the ricotta, mascarpone, pumpkin puree, salt, 1 cup of the mozzarella, Parm, sage and egg.
Fill a large Ziploc bag with the filling. Cut the tip off so you have about ½” opening. Fill pasta and place in the prepared baking dish. Top with the remaining 1 cup mozzarella cheese, making sure to cover as much of the pasta as you can so it doesn’t dry out while cooking.
Cover with foil (spray the underside of the foil with cooking spray) and bake for about 30 minutes until the cheese is melted and the filling is hot.
While the pasta is cooking, place butter in a skillet over medium heat cooking until the milk fats begin to brown. Remove from the heat and whisk in the roasted garlic. Pour over manicotti, top with sage leaves and serve.
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