Pumpkin and Sausage Manicotti

Pumpkin and Sausage Manicotti
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 369.9
  • Total Fat: 15.5 g
  • Cholesterol: 81.7 mg
  • Sodium: 1,242.6 mg
  • Total Carbs: 51.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 23.1 g

View full nutritional breakdown of Pumpkin and Sausage Manicotti calories by ingredient
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Number of Servings: 7


    Turkey Sausage, 5 links
    Egg whites, Egg Beater Liquid Egg Whites, 1 serving
    Bertolli Light Garlic Alfredo Sauce, 1 jar
    pasta: Barilla manicotti shells 14
    Ricotta Cheese, part skim milk, 1.25 cup
    Pumpkin, canned, without salt, 1.25 cup
    Garlic, 1 clove minced
    Sage, ground, 1 tsp
    1 tsp pepper


1. 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 (removed the link coating if you're using sausage links), garlic and sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

2. In medium bowl Stir in ricotta cheese, egg, pumpkin, and the pepper

3. Spread 1/2 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. If there is any remaining sausage mixture, mix it with the remaining alfredo sause then pour the Alfredo sauce evenly over shells.

4 Cover; bake 30 to 35 minutes or until hot.

Serving Size:ámakes 7 servings of 2 manicotti

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