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Dairy-Free Pumpkin Sage Manicotti

Dairy-Free Pumpkin Sage Manicotti

This easy manicotti dish is simple to make using Fall's number one ingredietnt...pumpkin
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Preheat oven to 400 and grease a 9x13 baking dish with a non-stick spray
  2. Cook the manicotti according to the package. Drain and allow to cool.
  3. 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
  4. 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.
  5. Add in the mushrooms, fennel seeds, and garlic, and cook for another 4 minutes. Add a dash more salt and pepper and mix.
  6. Add in the kale and wine and cook for about 2 minutes.
  7. Add in the marinara sauce and cook for about 4 minutes. Turn off and set aside.
  8. Pour 3/4 of the marinara mixture in a 9X13 baking dish.
  9. Pipe the pumpkin ricotta mixture into each manicotti shell and place it on the baking sheet.
  10. Top with the remaining marinara sauce and add a little dairy-free cheese. Bake for 20 minutes and top with fresh sage.