Pumpkin Manicotti in Béchamel Sauce

Pumpkin Manicotti in Béchamel Sauce is tender pasta filled with a robust pumpkin and ricotta filling flavored with fresh sage and thyme. A decadent brown butter béchamel sauce coats the pasta before baking. You won’t miss the meat in this filling meal, but you will find yourself making this a Meatless Monday regular. 

*I updated this September 2018 post to include new pictures, streamline the recipe instructions, and include metric measurements.*

What is Manicotti?

Manicotti is the plural form of the Italian word manicotto, which means “sleeves.” You’ll see how they got that name once you remove them from the box. 

In Italy, manicotti is commonly known as cannelloni, but we just gotta be different here. 

Manicotti is a durum wheat flour pasta that also contains a measure of salt, water, and, most often, eggs. The old process for making manicotti was to form the pasta dough, roll it into sheets, then cut the sheets into squares. The pasta squares’ filling is piped on before being rolled up to create a manicotto. 

Most manicotti recipes feature the shells stuffed with some filling or another, but rarely is pasta stuffed with pumpkin here in the States. Until now. 

Why is Pumpkin a Good Savory Ingredient?

Pumpkin is an amazing ingredient in savory dishes like soup, curries, or pasta dishes. The creaminess and unique flavors of pumpkin lend themselves well to buttery, cheesy, or creamy sauces.

Pumpkin is also a great vegetarian alternative as it’s a filling ingredient that makes you satisfied after eating a meal. 

What Do I Need to Make Pumpkin Manicotti with Béchamel Sauce?

Pumpkin manicotti is made with canned or fresh pumpkin puree, manicotti pasta, parmesan cheese, whole milk ricotta cheese, eggs, fresh (or dried) sage, fresh (or dried) thyme leaves, kosher salt, and pepper. 

What Other Pasta Can I Use in Place of the Manicotti

You can replace manicotti with jumbo shells, garganelli (if you can find it), cannelloni, or lasagna. Avoid pasta like penne, rigatoni, or ziti because they’re too small and cumbersome to fill. 

Bring 1 gallon of water to a rapid boil over medium-high heat. Once the water boils, add 1 tablespoon of kosher salt to the water. Take care when adding salt to boiling water because it often bubbles up and spills over the pot. 

Add the manicotti to the pot once the water comes back to a boil. Boil manicotti for 6 minutes for a perfect al dente texture. Drain the manicotti through a colander in the sink and run cold water over it to stop the cooking process. Running water over pasta keeps it from continuing to cook and sticking together too much. Leave the manicotti in the colander to cool completely while you prepare the pumpkin ricotta filling. 

How Far Ahead Can I Make the Pumpkin Ricotta Filling?

Whisk together the eggs in a large, 4-quart mixing bowl. Add the pumpkin puree, ricotta, parmesan, sage, thyme, kosher salt, and pepper to the bowl with the eggs. Use a large rubber spatula to stir the ingredients together until combined. 

I prefer my pumpkin filling to be hearty and thick, but if you prefer a thinner, creamier filling, add up to 1/2 cup of whole milk or cream to the filling to loosen it a bit. 

You can prepare the pumpkin filling for manicotti up to 2 days before you plan to stuff your pasta. Keep the pumpkin filling in an air-tight container in the refrigerator until you’re ready to use it. 

What is a Béchamel Sauce?

Béchamel is one of the five mother sauces in the culinary arts. A béchamel sauce is made with milk, butter, flour, and some form of seasoning; most often, that’s nutmeg. 

Brown butter béchamel sauce requires unsalted butter, whole milk, all-purpose flour, kosher salt, black pepper, and my twists, garlic, onion, and pumpkin spice blend. Adding a quarter of an onion to a béchamel sauce to add flavor is common, but garlic and pumpkin spice blend aren’t traditional additions to this classic sauce. You can omit one or the other if you hate enjoying good food. 

Why Brown the Butter for My Béchamel Sauce?

Browning butter for the béchamel sauce is another optional step. I like brown butter in my béchamel because it adds a nutty flavor to a plain-tasting sauce. 

To brown butter, add unsalted butter to a sauce pan with sloped sides and bring it up to a gentle simmer over medium-low heat. Heat the butter until it melts and begins to foam up. Stir the butter occasionally as it melts to prevent the fat solids from scorching. Those fat solids will start browning, and the butter will emit a nutty aroma. When you see chestnut-colored flecks on the bottom of your pot of butter and smell that aroma, the butter is browned perfectly. 

It takes 5 1/2 minutes to brown butter from start to finish over medium-low heat. 

How Long Do I Cook a Roux?

Add the crushed garlic to the pot with the brown butter and sauté it until it is fragrant, or for 3 minutes. Whisk constantly to avoid scorching the garlic. 

Use a french whisk to whisk the all-purpose flour into the butter to create a roux. A french whisk is a narrower whisk that eliminates clumps in your roux with minimal effort on your part.

A roux is equal parts melted fat and flour, whisked together to create a thin paste. You can use a roux to thicken any number of things, from soups to gravies. Cook the roux for at least 1 minute but no longer than 3 minutes. Béchamel sauces don’t have much color, so you want to keep the roux blonde (or ivory) in color. 

How Far Ahead Can I Make the Brown Butter Béchamel Sauce?

Pour the milk into the pot with the roux in a steady stream. Be sure to constantly whisk the milk in to prevent clumps from forming. Add the onion quarter, salt, pumpkin spice, and pepper to the pot. Continue to cook the béchamel sauce over medium-low heat, whisking frequently but slowly until it thickens to the consistency of syrup or glaze. Turn the stove off once the béchamel is thick and allow it to rest while you fill the manicotti.

You can make béchamel sauce up to 2 days before you plan to use it. It often thickens as it chills, but you can add more milk to thin it out to the proper consistency.

How Do I Add the Pumpkin Filling to the Manicotti?

Give the pumpkin ricotta filling another generous stir and use a rubber spatula or spoon to scoop it into an 18 to 24-inch disposable piping bag. Cut 1 inch off the piping bag’s tip and pipe the filling into one half of a manicotti tube. Flip the tube over in your hand and fill the other half similarly. Nestle the filled manicotti into a lightly greased 9 x 13-inch baking dish. Continue filling the manicotti this way. 

Piping bags are the best way to fill your pasta tubes, especially manicotti. They have narrow tips which can get halfway into the tube without tearing them. You can use a spoon if you don’t have a piping bag, but the likelihood of you tearing the shell is high. 

Can I Prep the Recipe Ahead?

Once the manicotti are all stuffed, pour the béchamel sauce over the entire batch. 

You can prep the pumpkin manicotti a day ahead and store it, covered, in the refrigerator. If you do this, make sure to allow your baking dish to warm up to room temperature before you put it into a hot oven, or it will shatter/

How Long Does it Take to Bake Pumpkin Manicotti?

Cover the baking dish with heavy-duty aluminum foil and bake the pumpkin manicotti in a 350°F (177°C) oven for 25 minutes. 

After 25 minutes, remove the pan from the oven and remove the aluminum foil covering. Return the pan of pumpkin manicotti to the oven and continue baking it for 20 minutes. This final bake will give your béchamel sauce a bit of color. 

Once done, remove the baking dish from the oven and allow the pumpkin manicotti to cool for 15 minutes before serving. 

What Sides Go Well with Pumpkin Manicotti?

Pumpkin manicotti goes well with a garden salad and fresh garlic bread. 

It’s a very filling meal, so there’s very little needed to complete it.

How Do I Store Leftovers?

Store leftover pumpkin manicotti in a covered container in the refrigerator for up to 3 days.

To reheat pumpkin manicotti, remove the amount you want to serve and heat it for 2 1/2 minutes in the microwave or until it is warmed through. 

Can I Freeze Pumpkin Manicotti?

To freeze pumpkin manicotti, allow it to cool completely, then transfer the pasta to a freezer-safe container before freezing for up to 2 months. Place the frozen manicotti in the fridge in its container to thaw completely before reheating as instructed above.

Try this Pumpkin Manicotti with Béchamel Sauce and see how amazing savory pumpkin recipes can be. Don’t forget to pin it to your dinner boards and share it with your friends and family. 

Pumpkin Manicotti in Béchamel Sauce

Marta Rivera at Sense & Edibility

5 from 30 votes

Pumpkin Manicotti in Béchamel Sauce is tender pasta filled with a robust pumpkin and ricotta filling flavored with fresh sage and thyme. A decadent brown butter béchamel sauce coats the pasta before baking.

Servings: 6 servings

Print Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Equipment

• 18 or 24-inch piping bag

Ingredients

  

1x2x3x

• 8 ounces (227 grams) manicotti

For the Pumpkin Ricotta Filling

• 3 large eggs
• 1 pound (490 grams or 1 15-ounce can) pumpkin puree (not pumpkin pie filling)
• 1/2 pound (1 3/4 cups or 226 grams) whole milk ricotta
• 1/4 cup (2 ounces or 60 grams) parmesan cheese finely grated
• 12 leaves sage chopped, about 1 tablespoon or 6 grams
• 10 stems thyme leaves chopped, about 1 tablespoon or 3 grams
• 1 teaspoon (6 grams) kosher salt
• 1/2 teaspoon (1 gram) black pepper
• 1/2 cup (120 milliliters) whole milk for a creamier filling, optional

For the Béchamel Sauce

• 1/4 cup (1/2 stick or 57 grams) unsalted butter
• 4 cloves garlic mashed to a paste, about 1 1/2 tablespoons or 25 grams)
• 1/4 cup (30 grams) all-purpose flour
• 2 1/2 cups (620 milliliters) whole milk
• 1/4 small yellow onion peeled, but core left in tact
• 1 teaspoon (6 grams) kosher salt or to taste
• 1/2 teaspoon (2 grams) pumpkin spice blend
• 1/2 teaspoon (1 gram) black pepper

Optional Garnishes

• chopped sage leaves
• fresh thyme leaves
• finely grated parmesan

Instructions 

• Preheat an oven to 350°F (177°C).

  Lightly grease a 9x13-inch baking dish with non-stick cooking spray or brush it with melted butter.

Boil the Manicotti Until Al Dente

• Bring 1 gallon of water to a rapid boil over medium-high heat.

  Once the water boils, add 1 tablespoon (15 grams) of kosher salt to the water.
• Add the manicotti to the pot once the water comes back to a boil.

  Boil the manicotti for 6 minutes stirring occasionally.

  Drain the manicotti through a colander in the sink and run cold water over it to stop the cooking process. Leave the manicotti in the colander to cool completely while you prepare the pumpkin ricotta filling.

Prepare the Pumpkin Ricotta Filling

• In a large, 4-quart mixing bowl whisk the eggs until they run smooth and free of clumps.

  Add the pumpkin puree, ricotta, parmesan, sage, thyme, kosher salt, and pepper to the bowl with the eggs.
• Use a large rubber spatula to stir the ingredients together until combined. 

  If you feel the pumpkin filling is too thick, thin it with 1/2 cup of whole milk.

  Cover the bowl with the pumpkin ricotta filling and refrigerate it until ready to use.

Make the Béchamel Sauce

• Add the unsalted butter to a 2-quart sauce pan with sloped sides and bring it up to a gentle simmer over medium-low heat.

  Heat the butter until it melts and begins to foam up. As the butter melts, stir it occasionally to prevent the fat solids from scorching.
• When you see chestnut-colored flecks on the bottom of your pot of butter and smell that aroma, the butter is browned perfectly. 

  It takes 5 1/2 minutes to brown butter from start to finish over medium-low heat. 
• Add the garlic paste to the pot with the brown butter and sauté it until it is fragrant, or for 1 to 2 minutes, whisking constantly to avoid scorching the garlic. 
• Whisk the all-purpose flour into the butter to create a roux and cook the roux for least 1 minute but no longer than 3 minutes.  

  Pour the milk into the pot with the roux in a steady stream. Be sure to constantly whisk the milk in to prevent clumps from forming.
• Whisk the onion quarter, salt, pumpkin spice blend, and pepper into the milk in the pot.

  Continue to cook the béchamel sauce over medium-low heat, whisking frequently but slowly until it thickens to the consistency of syrup or glaze.

  Turn the stove off once the béchamel is thick and allow it to rest while you fill the manicotti.

Fill, Then Bake the Pumpkin Manicotti

• Give the pumpkin ricotta filling another generous stir and use a rubber spatula or spoon to scoop it into an 18 to 24-inch disposable piping bag.

  Cut 1 inch off the piping bag's tip and pipe the filling into one half of a manicotti tube. Flip the tube over in your hand and fill the other half similarly.
• Nestle the filled manicotti into the prepared baking dish and continue filling and arranging the manicotti this way. 

  Once the manicotti are all stuffed, pour the béchamel sauce over the entire batch. 
• Cover the baking dish with heavy-duty aluminum foil and bake the pumpkin manicotti 25 minutes. 

  After 25 minutes, remove the pan from the oven and remove the aluminum foil covering.

  Return the pan of pumpkin manicotti to the oven and continue baking it for 20 minutes.
• Once done, remove the baking dish from the oven and allow the pumpkin manicotti to cool for 15 minutes before serving. 

  Serve this pumpkin manicotti with a garden salad and fresh garlic bread. 

Notes

Swaps and Substitutions:

• You can replace manicotti with jumbo shells, garganelli (if you can find it), cannelloni, or lasagna. Avoid pasta like penne, rigatoni, or ziti because they're too small and cumbersome to fill. 
• You can omit the garlic and/or pumpkin spice blend from your béchamel. 
• Replace the pumpkin spice blend with 1/2 teaspoon (1 gram) ground nutmeg, if you prefer. 
• Browning butter for the béchamel sauce is another optional step. If you prefer not to, just melt the butter completely before sautéing the garlic. 

Tips and Techniques:

• Take care when adding salt to boiling water because it often bubbles up and spills over the pot. 
• If you prefer a thinner, creamier pumpkin filling, add up to 1/2 cup (120 milliliters) of whole milk or cream to the filling to loosen it a bit. 
• A french whisk is a narrower whisk that eliminates clumps in your roux with minimal effort on your part.
• Béchamel sauces don't have much color, so you want to keep the roux blonde (or ivory) in color.
• Piping bags are the best way to fill your pasta tubes, especially manicotti. You can use a spoon if you don't have a piping bag, but the likelihood of you tearing the shell is high. 
• This final, uncovered, bake will give your béchamel sauce a bit of color. 

To Make Pumpkin Lasagna:

1. Boil the lasagna noodles according the box instructions, drain and rinse in cold water to stop the cooking process. 
2. In a lightly greased 9x13-inch baking dish, layer the recipe components, beginning with the soft lasagna noodles, half of the pumpkin filling, and half of the béchamel. 
3. Repeat this layering until all the components are used up.
4. Cover the pan with aluminum foil and bake as instructed above. 

Make-Ahead Instructions:

• You can prepare the pumpkin filling for manicotti up to 2 days before you plan to stuff your pasta. Keep the pumpkin filling in an air-tight container in the refrigerator until you're ready to use it. 
• Prepare the béchamel sauce up to 2 days before. It often thickens as it chills, but you can add more milk to thin it out to the proper consistency.
• You can prep the pumpkin manicotti a day ahead and store it, covered, in the refrigerator. Be sure to allow your baking dish to warm up to room temperature before you put it into a hot oven, or it will shatter.

Storage Instructions:

• Store leftover pumpkin manicotti in a covered container in the refrigerator for up to 3 days.
• To reheat pumpkin manicotti: remove the amount you want to serve and heat it for 2 1/2 minutes in the microwave or until it is warmed through. 

Freezer Instructions: 

1. 1. Allow the baked pumpkin manicotti to cool completely.
   2. Transfer the pasta to a freezer-safe container and freeze for up to 2 months.
   3. Place the frozen manicotti in the fridge in its container to thaw completely before reheating as instructed above.

Nutrition

Calories: 493kcalCarbohydrates: 51gProtein: 22gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 154mgSodium: 915mgPotassium: 550mgFiber: 4gSugar: 10gVitamin A: 12669IUVitamin C: 7mgCalcium: 404mgIron: 3mg

Course dinner

Cuisine Italian, North American

Keyword béchamel, dinner, manicotti, pasta, pumpkin

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