Pumpkin and Sausage Manicotti

Ingredients

• 16  shells uncooked
• 1 lb sausage meat italian
• 2 large cloves garlic finely chopped
• 2 tablespoons sage fresh finely chopped
• 1  eggs 
• 15 oz part-skim ricotta 
• 1 cup pumpkin pie filling/mix canned (not pumpkin pie mix)
• 0.5 cup parmesan shredded
• 0.5 teaspoon pepper freshly ground
• 8 oz mozzarella cheese shredded italian
• 3 cups alfredo sauce (from two 16-oz jars)
• 1 leaves sage fresh

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
3. Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish.
4. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
5. Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese.
6. Bake 5 to 10 minutes longer or until cheese is melted.
7. Garnish with sage leaves.