Pumpkin Manicotti with Bechamel Sauce

Name: Pumpkin Manicotti with Bechamel Sauce
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 14 porsi
Cuisine: Indonesian
Ingredients: 1 small sugar pie pumpkin ((peeled, seeds scraped out & diced into ½-inch pieces)); 2 tablespoons extra virgin olive oil; 1 tablespoon maple syrup; salt and freshly ground black pepper; 5 tablespoons butter; 4 tablespoons all purpose flour; 2 cups whole milk; 2 cups 2% low fat milk; 2 teaspoons salt; ½ teaspoon ground nutmeg ((freshly grated is best!)); 2 cups (packed) chopped fresh spinach; 16 ounces low fat ricotta cheese; 16 ounces ball mozzarella cheese, (chopped into ¼-inch cubes); 8 ounces reduced-fat cream cheese; ½ cup shredded Parmesan cheese; 1 large egg; salt and freshly ground black pepper; Two 8-ounce boxes manicotti noodles, (prepared to al dente, and set aside to cool); ½ cup chopped fresh sage

This Pumpkin Manicotti is a great fall comfort food dish.  Pumpkin, sage and cheeses are stuffed into manicotti shells and topped with the most delicious creamy white sauce!

⏱️ 140 menit 🔪 Persiapan: 50 menit 🔥 Masak: 90 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

14 porsi

1 small sugar pie pumpkin ((peeled, seeds scraped out & diced into ½-inch pieces))
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
salt and freshly ground black pepper
5 tablespoons butter
4 tablespoons all purpose flour
2 cups whole milk
2 cups 2% low fat milk
2 teaspoons salt
½ teaspoon ground nutmeg ((freshly grated is best!))
2 cups (packed) chopped fresh spinach
16 ounces low fat ricotta cheese
16 ounces ball mozzarella cheese, (chopped into ¼-inch cubes)
8 ounces reduced-fat cream cheese
½ cup shredded Parmesan cheese
1 large egg
salt and freshly ground black pepper
Two 8-ounce boxes manicotti noodles, (prepared to al dente, and set aside to cool)
½ cup chopped fresh sage

Langkah-langkah

Preheat oven to 400℉. In a large bowl, toss the pumpkin (about 4 cups) with the olive oil and maple syrup. Spray a baking sheet with nonstick spray. Spread the coated pumpkin cubes onto the tray and sprinkle with salt and pepper. Roast for 10 minutes; toss and then roast for 10 more minutes (until slightly tender). Let cool.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
In a large bowl, mix all of the filling ingredients together. Stir in the cooled, roasted pumpkin cubes.
Spray a 13x9-inch pan with nonstick spray. Stuff the noodles with filling using small cocktail fork or spoon (or see *Recipe Notes below).
Spoon a layer of sauce on bottom of pan, then lay stuffed manicotti noodles side by side on top of sauce. Cover with remainder of sauce. Sprinkle with fresh sage.
Cover with foil and bake for 50 minutes. Remove foil and bake an additional 10 minutes.