Sausage Manicotti with Pumpkin Sauce

(from castro15’s recipe box)

Categories: Pasta


  • 1 lb. bulk pork sausage
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1/2 medium onion, chopped
  • 15 oz. can pumpkin
  • 1 cup heavy whipping cream
  • 1/2 cup dry white wine
  • 1/4 tsp each ground ginger, cinnamon and nutmeg
  • 1/8 tsp cayenne pepper
  • 20 wonton wrappers


  1. In a large skillet, cook the pork sausage, celery, carrot and onion over medium heat until sausage is no longer pink and the vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.

  2. Meanwhile, in a saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil).

  3. Preheat oven to 350. Spread 1 cup pumpkin sauce into a greased 13×9-inch baking dish. Place 2 tbsp. sausage filling in center of a wonton wrapper. Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat.

  4. Top manicotti with the remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Email to a friend | Print this recipe | Back