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Sausage Manicotti with Pumpkin SauceSausage Manicotti with Pumpkin Sauce
Sausage Manicotti with Pumpkin Sauce

Sausage Manicotti with Pumpkin Sauce

It’s pumpkin season, and while this fall squash is often featured in baked goods and coffee beverages, this Sausage Manicotti with Pumpkin Sauce proves that it’s just as delicious paired with savory flavors!
Chef Billy Parisi
Chef Billy Parisi
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Recipe - Heinen's of Rocky River
Dish with Sausage Manicotti with Pumpkin Sauce
Sausage Manicotti with Pumpkin Sauce
Prep Time10 Minutes
Servings10
Cook Time45 Minutes
Ingredients
2 cups Heinen's heavy whipping cream
1 ½ 15 oz. can Heinen's pumpkin puree
1 tsp. pumpkin pie spice
2 Tbsp. Heinen's olive oil
½ lb. Heinen's CARE Certified pork sausage
1 cup packed Heinen's baby spinach, roughly chopped
4 oz. ricotta cheese
1 cup Heinen's shredded mozzarella cheese
1 package manicotti pasta, par-boiled and chilled
Salt
Pepper
Directions
  1. Preheat the oven to 350° F.
  2. Add the whipping cream, 1 can of pumpkin puree, pumpkin pie spice, salt and pepper to a medium-size saucepot. Whisk over medium heat until combined and warm. Set aside.
  3. Add the olive oil to a large frying pan over medium-high heat and cook the sausage until browned and cooked throughout. Cool to room temperature.
  4. Add the cooled sausage to a large bowl and mix it thoroughly with the remaining ½ can of pumpkin puree, spinach, ricotta, mozzarella, salt and pepper.
  5. Transfer the mixture to a piping bag and pipe the filling evenly into each pre-cooked manicotti shell. Set aside.
  6. Pour half of the pumpkin cream sauce into the bottom of a 13×9 casserole dish, then add the manicotti.
  7. Pour the remaining pumpkin cream sauce over the top and bake at 350°F for 35 minutes.
  8. Serve hot.
10 minutes
Prep Time
45 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
2 cups Heinen's heavy whipping cream
Heinen's Heavy Whipping Cream
Heinen's Heavy Whipping Cream, 16 Ounce
$4.49$0.28/oz
1 ½ 15 oz. can Heinen's pumpkin puree
Heinen's Pumpkin
Heinen's Pumpkin, 15 Ounce
$1.99$0.13/oz
1 tsp. pumpkin pie spice
Product not available at this time
2 Tbsp. Heinen's olive oil
Heinen's Extra Virgin Olive Oil
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
½ lb. Heinen's CARE Certified pork sausage
Heinen's Mild Italian Sausage Rope
Heinen's Mild Italian Sausage Rope, 1 Pound
$5.99 avg/ea$5.99/lb
1 cup packed Heinen's baby spinach, roughly chopped
Heinen's Baby Spinach
Heinen's Baby Spinach, 6 Ounce
$3.50$0.58/oz
4 oz. ricotta cheese
Micelis Ricotta Cheese, Traditional
Micelis Ricotta Cheese, Traditional, 15 Ounce
$3.29$0.22/oz
1 cup Heinen's shredded mozzarella cheese
Heinen's Shredded Mozzarella Cheese
Heinen's Shredded Mozzarella Cheese, 8 Ounce
$2.49$0.31/oz
1 package manicotti pasta, par-boiled and chilled
Barilla Manicotti Pasta
Barilla Manicotti Pasta, 8 Ounce
$2.99$0.37/oz
Salt
Heinen's Mediterranean Sea Salt Grinder
Heinen's Mediterranean Sea Salt Grinder, 4.6 Ounce
$5.99$1.30/oz
Pepper
Heinen's Ground Black Pepper
Heinen's Ground Black Pepper, 1.9 Ounce
$4.99$2.63/oz

Directions

  1. Preheat the oven to 350° F.
  2. Add the whipping cream, 1 can of pumpkin puree, pumpkin pie spice, salt and pepper to a medium-size saucepot. Whisk over medium heat until combined and warm. Set aside.
  3. Add the olive oil to a large frying pan over medium-high heat and cook the sausage until browned and cooked throughout. Cool to room temperature.
  4. Add the cooled sausage to a large bowl and mix it thoroughly with the remaining ½ can of pumpkin puree, spinach, ricotta, mozzarella, salt and pepper.
  5. Transfer the mixture to a piping bag and pipe the filling evenly into each pre-cooked manicotti shell. Set aside.
  6. Pour half of the pumpkin cream sauce into the bottom of a 13×9 casserole dish, then add the manicotti.
  7. Pour the remaining pumpkin cream sauce over the top and bake at 350°F for 35 minutes.
  8. Serve hot.