Though pumpkin is mostly thought of in dessert applications, it’s simply delicious in savory dishes as well. Our creamy and satisfying Pumpkin Manicotti bake is the perfect seasonal meal for a cool autumn evening. Pumpkin Manicotti Active Time: 20 minutes Total Time: 1 hour • Serves: 4 1 can (15 ounces) pure pumpkin ½ cup Schnucks half-and-half or vitamin D whole milk 1 tablespoon minced fresh sage leaves 1 teaspoon Schnucks ground nutmeg, divided ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 package (19 ounces) frozen cheese manicotti 1 package (6 ounces) Schnucks finely shredded Swiss cheese (1½ cups), divided 1 tablespoon Schnucks canola or vegetable oil 1 large onion, chopped (about 1½ cups) 4 garlic cloves, crushed with press (about 4 teaspoons) 1 package (10 ounces) Schnucks frozen chopped spinach, thawed and squeezed dry 1. Preheat oven to 375°F. In medium bowl, stir pumpkin, half-and-half, sage, ½ teaspoon nutmeg, salt and pepper until combined. Spread half of pumpkin mixture into 13 x 9-inch glass baking dish or metal baking pan. Arrange frozen manicotti in dish in 2 rows of 4. Sprinkle with ¾ cup cheese. 2. In 10-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in spinach. Stir spinach mixture into remaining pumpkin mixture. Spread evenly over cheese in dish. Sprinkle with remaining ¾ cup cheese and ½ teaspoon nutmeg. Cover with aluminum foil and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and edges bubble. Cool 5 minutes before serving. Each serving: about 490 calories, 24 g total fat (12 g saturated), 95 mg cholesterol, 820 mg sodium, 42 g carbohydrate, 8 g fiber, 9 g sugars, 31 g protein
Posted on: Sun, 19 Oct 2014 12:08:04 +0000
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