• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Pasta

    September 30, 2015

    Pumpkin Manicotti with Sage Cream Sauce

    Jump to Recipe Print Recipe

    Who wouldn't love a filling meal of cheesy Pumpkin Manicotti with Sage Cream Sauce? Ricotta and Pumpkin filled manicotti in a creamy sage and garlic sauce. This will become your go-to Fall pasta dish!

    Pumpkin Manicotti with Sage Cream Sauce  

     Ricotta and Pumpkin filled manicotti in a creamy sage and garlic sauce.

    Some people might call me a pessimist. I call myself a realist. I don't sugar coat things, say everything is wonderful all the time, or act happy when I'm not. I wanted to start blogging more regularly once my daughter went back to school, but in my heart I knew I would never be able to post three times a week like I'm "supposed to". Reality is it only took a few weeks before Amanda got strep throat and spent a few days home from school, and we ordered Chinese and McDonalds, and then when she was better we went to the fair. This is my life. So, until yesterday it had been a few days since I cooked anything new. In fact, it's been a week since I posted anything new.  I'm so glad I finally made these pumpkin manicotti, I loved them!

    Cheesy, flavorful, and filling pumpkin manicotti with a delicious sage cream sauce.

    For the most part, I prefer savory pumpkin dishes over sweet. I don't like pumpkin pie spice, so I don't like regular pumpkin pie (but I'm thinking of making a different version, watch for it!). I do love dishes like pumpkin ravioli, Pumpkin Soup, and a few other pumpkin dishes I've made over the years. Pumpkin manicotti just joined the list of savory pumpkin dishes I love. They are cheesy, flavorful, filling...oh my goodness, filling! You could eat one manicotti with a salad and make a full meal of it. Yeah, this isn't diet food, though I did make it as healthy as I could for my husband by leaving out some salt and using light butter. It's still not diet food.

    I adapted this recipe from foodiecrush by changing the way I made the sauce. I suggest preparing the sauce up to three days in advance, it will save you a ton of time! This recipe makes enough filling for nine manicotti shells, while a box of shells contains fourteen shells. If you want to make the whole box prepare another half batch of the pumpkin/ricotta filling along with a extra half of the sauce, and bake in two pans. A 13 x 9 pan will nicely hold nine shells.

    Print Recipe
    No ratings yet

    Pumpkin Manicotti with Sage Cream Sauce

    Ricotta and Pumpkin filled manicotti in a creamy sage and garlic sauce. This will become your go-to Fall pasta dish!
    Prep Time40 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Entree
    Cuisine: Italian American
    Servings: 4
    Calories: 890kcal
    Author: Bernadette

    Ingredients

    • For the sauce:
    • 3 cups light cream (or milk)
    • 8 tablespoons light butter
    • 1 large clove garlic
    • ¼ cup flour
    • ⅛ cup thinly sliced fresh sage
    • For the manicotti:
    • 8 mancotti shells (one package) cooked until al dente according to package directions and cooled
    • 1 ½ cup part-skim ricotta cheese
    • 1 cup pure pumpkin puree
    • 1 cup part-skim mozzarella cheese ,shredded (divided)
    • ½ cup Parmesan cheese ,thinly shredded
    • 1 egg
    • 1 teaspoon salt
    • ½ teaspoon nutmeg
    • 1 tablespoon thinly sliced fresh sage

    Instructions

    • For the sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and saute for 2 minutes. SLOWLY add the flour while whisking constantly, then SLOWLY add the cream while continuing to whisk constantly. Bring to a simmer, add the sage, lower the heat and cook, stirring often, for ten minutes. If making ahead, cool completely before refrigerating, if using immediately allow to cool while you assemble the manicotti.
    • For the manicotti: Preheat oven to 350 degrees F. In a large mixing bowl, combine ricotta cheese, ½ cup of the mozzarella cheese, pumpkin puree, egg, salt, and nutmeg. Spread ½ cup of the sauce on the bottom of a 9 x 13 glass baking dish. Using a pipping bag with a large tip or a plastic freezer bag with the bottom corner snipped off, pipe the ricotta/pumpkin mixture into each cooked and cooled manicotti shell. Place the filled shells on top of the sauce in the baking dish. Cover the filled shells with the remaining sauce, sprinkle with ½ cup mozzarella and the Parmesan. Sprinkle the top with the sliced fresh sage. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Uncover and bake for 10 minutes more.

    Nutrition

    Calories: 890kcal | Carbohydrates: 52g | Protein: 31g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 254mg | Sodium: 1393mg | Potassium: 609mg | Fiber: 3g | Sugar: 16g | Vitamin A: 12215IU | Vitamin C: 4mg | Calcium: 769mg | Iron: 2.9mg

     

     

    « Southwest Chicken Pumpkin Chili
    Shrimp and Bell Pepper Skillet Recipe »
    937 shares
    • Facebook18
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    937 shares
    937 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required