Pumpkin Sage Manicotti (Edit recipe)

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Recipe by Katie Farina. The perfect holiday entrée that is sure to please everyone at your table. Manicotti is stuffed with a luxurious cashew ricotta, loaded with spinach, and then smothered in a creamy pumpkin sage sauce. The ultimate guilt-free fall comfort food.

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PREP TIME

20 minutes to 30 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Serves: 3-5

Ingredients

Cashew Spinach Ricotta:

3 cups Cashews, Raw, soaked in water for 6 hours, drained + rinsed
1 cup Water
.25 cup Lemon Juice
2 tsp Garlic Powder
2 tsp Salt
1 cup Frozen Spinach, thawed

Pumpkin Sage Cream Sauce:

Organic Extra Virgin Olive Oil - Bionaturae
1 whole Yellow Onion, small, diced
.25 tsp Red Pepper Flakes
10 whole Sage, leaves, minced, plus extra for garnish
15 oz Pumpkin Purée
18.3 oz Organic Crushed Tomatoes - Bionaturae
13.5 oz Lite Coconut Milk - Thai Kitchen
2 tsp Salt

Pasta

7 oz Organic Gluten Free Brown Rice Manicotti - Jovial Foods, 1 box

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

"Section: Cashew Spinach Ricotta:"
In a high-speed blender combine all ingredients except spinach until completely smooth, about 1-2 minutes. Scrape mixture into a medium bowl. Squeeze out as much liquid as possible from the spinach, then fold into cashew ricotta. Set aside.
"Section: Pumpkin Sage Cream Sauce:"
Heat a medium pot over medium low heat. Once hot cover the bottom of the pot with olive oil. Once oil is hot add onion, chili flakes, and sage. Sauté until starting to caramelize, about 10 minutes. Combine pumpkin puree, crushed tomatoes, coconut milk, salt and sautéed onion mixture in a high-speed blender. Blend until completely smooth, 1-2 minutes.
"Section: Assembly"
Pre-heat oven to 375.
Cook manicotti in large pot of salted rapidly boiling water for 4 minutes. Drain.
Add the Cashew Spinach Ricotta to a piping bag, cutting a ½ inch hole at the tip. Pipe the filling into the manicotti.
Pour half of the Pumpkin Sage Cream Sauce in the bottom of a 9 x 13 baking dish. Arrange the filled manicottis two noodles wide, cover the manicottis completely with remaining sauce. Wrap tightly with foil. Bake for 40 minutes. Remove covering and bake for an additional 10 minutes. Garnish with extra sage if desired.

Notes

The best way to squeeze any excess liquid out of thawed frozen spinach is by placing spinach in a clean dish towel, then wrap up in a ball and squeeze out any liquid into the sink.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1157
Fat:	63 g
Carbohydrates:	119 g
Protein:	31 g
Cholesterol:	0 g
Sodium:	2970 mg
Fiber:	18 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.