Italian Main Dishes Recipes Side Dishes

Pumpkin Sage Cauliflower Crust Manicotti

pumpkin sage cauliflower crust manicotti

Pumpkin Sage Cauliflower Crust Manicotti

Serves 4-6


  • 2 packages Outer Aisle Gourmet Cauliflower Sandwich Thins
  • 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese, plus extra for topping
  • 1/2 cup grated parmesan cheese, plus extra for topping
  • 2 tbsp. Melanie’s Medleys Pumpkin Pie Cream Cheese
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1 tbsp. chopped sage
  • 1 cup Trader Joe’s Autumnal Harvest Alfredo Sauce (1/2 cup to coat lasagna pan and 1/2 cup to spread on top)


  1. Preheat oven to 375 degrees.
  2. Coat lasagna pan with 1/2 cup sauce.
  3. In medium bowl, add ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated parmesan cheese, cream cheese, garlic, egg, and salt. Mix thoroughly.
  4. Place ricotta mixture into each cauliflower sandwich thin, evenly distributing mixture into the 12 sandwich thins.
  5. Carefully roll each sandwich thin over with the ricotta mixture and place open side face down on the lasagna pan.
  6. Spread remaining alfredo sauce over each manicotti and sprinkle with a pinch of mozzarella, parmesan, and sage.
  7. Place in oven and bake for 30 minutes. Broil on high for 2 minutes.
  8. Remove from oven and let cool before serving.


Disclosure: I received free samples of Melanie’s Medleys Cream Cheese to develop this recipe. Use code BROOKEZ18 for $15 off your order. 

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