Sweet Potato Manicotti
Stuffed with a delicious filling of ricotta, mozzarella and our Mashed Sweet Potatoes, this manicotti recipe puts a new twist on a family classic.
Prep Time:
10 min
Cook Time:
22 min
Servings:
6
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Ingredients
- 10-12 Manicotti pasta shells
- 2 Tablespoons unsalted butter
- 3 Tablespoons all purpose flour
- 2 Cups whole milk
- 4-5 fresh sage leaves tear the edges to release more flavor
- 6 Ounces Parmesan cheese shredded
- Salt and pepper to taste
- 15 Ounces ricotta cheese
- 1 Cup Bob Evans Mashed Sweet Potatoes
- 1 Cup mozzarella cheese shredded
- 1 Large egg
- 1 Cup heavy cream
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Bob Evans Mashed Sweet PotatoesInstructions
- Preheat oven to 375°F
- Boil manicotti according to package instructions.
- Prepare sauce over medium heat in a large sauté pan. Melt butter then whisk in flour. Whisk and cook for 2 minutes. Gradually whisk in milk, vigorously stir between each addition to prevent lumps. Add sage and heavy cream. increase heat to medium/high and whisk until sauce is bubbling and thickened.
- Remove from heat and discard sage leaves. Stir in Parmesan salt and pepper. Spread a thin even layer of sauce on the bottom 9x13 pan.
- Mix all filling ingredients until fully combined. Spoon into quart sized zip top bag then cut one bottom corner off. Pipe mixture into cooked manicotti shells then transfer to baking dish. Drizzle sauce on top of manicotti. (You can reserve some sauce for serving or top manicotti with all of the sauce before baking)
- Bake manicotti 15-20 minutes or until heated through and sauce is bubbling.
- Serve with additional sauce and chopped sage/parsley.
Keep additional sauce on a warming burner while manicotti bakes. If sauce thickens too much, whisk in splashes of milk until desired consistency.
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