Ingredients:
1 package (8 ounces) manicotti shells
1 container (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup canned pumpkin
1/4 cup grated Parmesan cheese
2 large egg yolks
1/4 teaspoon ground nutmeg
1 jar (24 ounces) garlic spaghetti sauce, divided
Directions:
Preheat oven to 350°. Cook manicotti shells according to package directions for al dente. Drain.
In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, pumpkin, Parmesan cheese, egg yolks and nutmeg. Spoon into manicotti.
Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Top with stuffed manicotti. Pour remaining spaghetti sauce over top; sprinkle with remaining mozzarella cheese. Bake, covered, 25-30 minutes or until cheese is melted.
Nutritional Facts:
2 stuffed manicotti shells: 392 calories, 16g fat (9g saturated fat), 100mg cholesterol, 704mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 22g protein.
MAKES:
7 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.