Pumpkin Manicotti

Name: Pumpkin Manicotti
Ingredients: 1 (8 ounce) package manicotti noodles; 3 cups milk; 2 cloves garlic; 1 tablespoon olive oil; 8 tablespoons (1 stick) butter, divided; 1/8 cup fresh sage leaves, thinly sliced; 1/4 cup flour; 1 1/2 cup Ricotta cheese; 1 cup pumpkin puree; 1 egg; 1/2 teaspoon nutmeg; 1 1/2 teaspoon salt, divided; 1 cup Mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated

14 ingredients

1 steps

Ingredients

1 (8 ounce) package manicotti noodles
3 cups milk
2 cloves garlic
1 tablespoon olive oil
8 tablespoons (1 stick) butter, divided
1/8 cup fresh sage leaves, thinly sliced
1/4 cup flour
1 1/2 cup Ricotta cheese
1 cup pumpkin puree
1 egg
1/2 teaspoon nutmeg
1 1/2 teaspoon salt, divided
1 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Directions

1

["Preheat oven at 350\u00b0F. 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 1/2 teaspoon salt, remove from heat and let cool.", "Layer a 13 X 9 inch pan with 1/2 cup of sauce.", "In a large bowl, mix Ricotta, pumpkin puree, egg, nutmeg and salt. Add 1/2 cup Mozzarella and mix. Fill a large Ziploc freezer bag with pumpkin mixture, clip one corner with a 1/4\" cut and pipe manicotti tubes with Ricotta cheese mixture so a little bit overflows on ends.""