Pumpkin Sage Manicotti

Recipe by Katie Farina. The perfect holiday entrée that is sure to please everyone at your table. Manicotti is stuffed with a luxurious cashew ricotta, loaded with spinach, and then smothered in a creamy pumpkin sage sauce. The ultimate guilt-free fall comfort food.

For the Cashew Spinach Ricotta:

Directions: In a high-speed blender combine all ingredients except spinach until completely smooth, about 1-2 minutes. Scrape mixture into a medium bowl. Squeeze out as much liquid as possible from the spinach, then fold into cashew ricotta. Set aside.  

For the Pumpkin Sage Cream Sauce:

Directions: Heat a medium pot over medium low heat. Once hot cover the bottom of the pot with olive oil. Once oil is hot add onion, chili flakes, and sage. Sauté until starting to caramelize, about 10 minutes. Combine pumpkin puree, crushed tomatoes, coconut milk, salt and sautéed onion mixture in a high-speed blender. Blend until completely smooth, 1-2 minutes.  

For the Manicotti Assembly:

• 1 (7 ounce) box Jovial Gluten Free Brown Rice Manicotti 

Instructions

1. Pre-heat oven to 375. 

2. Cook manicotti in large pot of salted rapidly boiling water for 4 minutes. Drain. 

3. Add the Cashew Spinach Ricotta to a piping bag, cutting a ½ inch hole at the tip. Pipe the filling into the manicotti. 

4. Pour half of the Pumpkin Sage Cream Sauce in the bottom of a 9 x 13 baking dish. Arrange the filled manicottis two noodles wide, cover the manicottis completely with remaining sauce. Wrap tightly with foil. Bake for 40 minutes. Remove covering and bake for an additional 10 minutes. Garnish with extra sage if desired.  

Chef’s Notes: 

• The best way to squeeze any excess liquid out of thawed frozen spinach is by placing spinach in a clean dish towel, then wrap up in a ball and squeeze out any liquid into the sink.