Dairy-Free Pumpkin Sage Manicotti
This easy manicotti dish is simple to make using Fall's number one ingredietnt...pumpkin
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 9x13 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.