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ROASTED SQUASH, BACON & PESTO MANICOTTI
Active Time : 20 minutes Total Time : 1 hour Serves : 4-6 servingsINGREDIENTS
- 2 cups diced butternut squash (1/2-inch)
- 1 tablespoon 100% pure olive oil
- 10 manicotti
- 1/2 16 ounce package bacon chopped
- 1/2 cup chopped onion
- 1 15 ounce container whole milk ricotta cheese
- 1 cup fancy shredded Italian style Parmesan cheese divided
- 6 tablespoons refrigerated pesto sauce divided
- 1 15 ounce jar creamy Alfredo pasta sauce
DIRECTIONS
Place diced squash on a medium baking sheet. Toss with olive oil; salt and pepper to taste. Bake in a preheated 425°F oven 15 minutes or until tender.
Prepare pasta according to package directions; drain. Meanwhile, in large skillet over medium-high heat, sauté bacon and onions until bacon is crispy; drain.
In large bowl, combine roasted squash, bacon, ricotta cheese, ½ cup Parmesan cheese and 3 tablespoons pesto. In small bowl, combine remaining 3 tablespoons pesto and Alfredo sauce; spread ½ cup sauce in the bottom of a greased 13x9-inch baking dish.
Stuff cooked manicotti shells with squash mixture and place in baking dish. Top with remaining Alfredo sauce and Parmesan cheese. Bake, covered, in a preheated 375°F oven 20 minutes; remove cover and continue baking 20 minutes or until cheese is melted and bubbly.