Dairy-Free Pumpkin Sage Manicotti…the perfect warm and cozy dinner to welcome the start of Fall. It’s gluten-free, vegan, and dairy-free and so simple to make.
Gluten-Free manicotti pasta shells stuffed with pumpkin, dairy-free ricotta cheese, and fresh sage. Then baked in a veggie Bolognese style red sauce that’s saucy, and delicious! This is a great fall pasta to serve any night of the week, or for your next gathering with family or friends.
Tis the season for seriously, pumpkin spice everything! I am here for it all and I hope you all are too. When I found gluten-free manicotti pasta shells the other day at the grocery store, I was floored. This was new to me because typically I can’t find a gluten-free manicotti or jumbo pasta shell until now that is. I like to buy my pasta from Thrive Market. Get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount)
I could’ve gone home and made a simple manicotti bake recipe but honestly, it didn’t seem right with it being Fall. I needed to infuse some Fall touches here and the pumpkin was the way to go. Now, I will say this, you can get away with one box, but I always buy two boxes because sometimes we get a lot of broken pieces. So I do encourage you to do the same but it’s definitely not required.
Recipe Substitutes
- You can simply use sweet potato or even butternut squash puree in place of the pumpkin if you don’t have any. It’ll taste great with either of the three.
- If you prefer regular cheese, swap the dairy-free ricotta with regular ricotta and then swap the shredded cheese for freshly torn mozzarella.
- Omit with wine and the shredded cheese to make this paleo.
And just like that my friends, you have the most delicious Dairy-Free Pumpkin Sage Manicotti. So perfect Fall baked meal that is simple to make and oh-so-delicious. I truly hope you enjoy this one.
XO,
Natalie
Related Recipes
- Vegan Acorn Squash Soup
- Healthy Pumpkin Spice Chai Latte
- Sweet Potato Chai Muffins
- Zucchini Enchilada Con Carne
Dairy-Free Pumpkin Sage Manicotti
Dairy-Free Pumpkin Sage Manicotti
Ingredients
- 2 7 oz boxes of Jovial gluten-free manicotti
- 8 mushrooms chopped small
- 1 onion minced or grated
- 1 garlic sliced
- 1 carrot peeled and grated
- 3/4 cup chopped kale
- 1/4 cup red wine
- 1 tbsp fennel seeds
- 2 tbsp avocado oil
- 1 24 oz jar of Raos marinara sauce
- 1 cup pumpkin puree plus 3 tbsp
- 8 oz dairy-free ricotta use about 3/4 of the container
- 2 tbsp fresh sage chopped, plus more for garnish
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- salt and pepper to taste
- Shredded dairy-free mozzarella cheese optional
Instructions
- Preheat oven to 400 and grease a 9×13 baking dish with a non-stick spray
- Cook the manicotti according to the package. Drain and allow to cool.
- In a medium bowl, mix together the pumpkin puree, ricotta, sage, pumpkin spice, nutmeg, and a pinch of salt. Add in a pastry bag or ziplock and cut a hole at the end. Set aside
- In a skillet, add the 1 tbsp avocado oil, shallot, and grated carrot, and sautee for about 5 minutes. Add a pinch of salt and pepper.
- Add in the mushrooms, fennel seeds, and garlic, and cook for another 4 minutes. Add a dash more salt and pepper and mix.
- Add in the kale and wine and cook for about 2 minutes.
- Add in the marinara sauce and cook for about 4 minutes. Turn off and set aside.
- Pour 3/4 of the marinara mixture in a 9X13 baking dish.
- Pipe the pumpkin ricotta mixture into each manicotti shell and place it on the baking sheet.
- Top with the remaining marinara sauce and add a little dairy-free cheese. Bake for 20 minutes and top with fresh sage.