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Pumpkin Manicotti

Active Time: 20 minutes
Total Time: 1 hour • Serves: 4

1 can (15 ounces) pure pumpkin
1/2 cup Schnucks half-and-half or vitamin D whole milk
1 tablespoon minced fresh sage leaves
1 teaspoon Schnucks ground nutmeg, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package (19 ounces) frozen cheese manicotti
1 package (6 ounces) Schnucks finely shredded Swiss cheese (1-1/2 cups), divided
1 tablespoon Schnucks canola or vegetable oil
1 large onion, chopped (about 1-1/2 cups)
4 garlic cloves, crushed with press (about 4 teaspoons)
1 package (10 ounces) Schnucks frozen chopped spinach, thawed and squeezed dry

1. Preheat oven to 375°F. In medium bowl, stir pumpkin, half-and-half, sage, 1/2 teaspoon nutmeg, salt and pepper until combined. Spread half of pumpkin mixture into 13 x 9-inch glass baking dish or metal baking pan. Arrange frozen manicotti in dish in 2 rows of 4. Sprinkle with 3/4 cup cheese.

2. In 10-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in spinach. Stir spinach mixture into remaining pumpkin mixture. Spread evenly over cheese in dish. Sprinkle with remaining 3/4 cup cheese and 1/2 teaspoon nutmeg. Cover with aluminum foil and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and edges bubble. Cool 5 minutes before serving.

Each serving: about 490 calories, 24 g total fat (12 g saturated), 95 mg cholesterol, 820 mg sodium, 42 g carbohydrate, 8 g fiber, 9 g sugars, 31 g protein