This Sweet Potato Cheese Manicotti Recipe is a new twist on family holiday dinner. Manicotti pasta is stuffed with a ricotta sweet potato mixture and slathered with cheesy sage alfredo sauce! This makes a great meatless holiday meal, side dish or the perfect way to use up those leftovers!
I am proud to be partnering with Bob Evans to bring you this tasty recipe!
Not much is more comforting than a cheesy pasta dinner. This Sweet Potato Cheese Manicotti Recipe has all the best of a traditional comfort food meal with a holiday twist. It is perfect for a family meal leading up to the holidays or to use up those leftover mashed sweet potatoes after the holiday feast.
This manicotti is stuffed with a delicious filling of ricotta, mozzarella and Bob Evans Mashed Sweet Potatoes. The touch of sweet potato flavor gives this dish a unique taste that your family will love! The stuffed manicotti is drenched in a super cheesy alfredo sauce that is infused with fresh sage. Don’t be intimidated by this elegant pasta dish. This recipe is fairly simple and straightforward.
The best part about this Sweet Potato Cheese Manicotti Recipe is how quick and convenient it is to make. This meal will feed a hungry family without hours of prep. Or, serve this as a new and interesting holiday side dish.
Using Bob Evans Mashed Sweet Potatoes saves a ton of time! No need to peel and boil those sweet potatoes. Just mix the filling ingredients and pipe it into cooked manicotti shells. The sauce is a breeze to make with just a few basic ingredients.
Once you have it all assembled, just bake to heat through until the cheesy sauce is warm and bubbling.
The cheese is out of control on this dish! I am a self proclaimed cheese addict and this meal even has enough cheesiness to satisfy me. Ricotta and mozzarella cheese in the filling. Then a sauce made with parmesan cheese. Okay, maybe I did sprinkle a little more mozzarella on top of mine . . . MO’ CHEESE!
I reserve half of the sauce for serving but you can cover the manicotti completely before baking and serve right from the baking dish. I just prefer loads of sauce on just about everything. Honestly, give me a bowl and spoon, I will eat this sauce as a meal!
There’s something fun and whimsical about eating giant pasta shells, isn’t there? I’m a sucker for anything miniature or giant. My daughter is a big fan of the ginormous noodles (in her words)!
Bring the family around the table to enjoy a delicious homemade dinner. Why just wait until the holiday feasts to enjoy family time. Any time can be family time and any meal can be a feast!
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- 10-12 Manicotti Pasta Shells
- 15 ounces Ricotta Cheese
- 1 Cup Bob Evans Mashed Sweet Potatoes
- 1 Cup Shredded Mozzarella
- 1 Large Egg
- Pinch Salt/Pepper
- 3 Tablespoons All Purpose Flour
- 2 Tablespoons Unsalted Butter
- 4-5 Fresh Sage Leaves - tear the edges to release more flavor
- 1 Cup Heavy Cream
- 2 Cups Whole Milk
- 6 ounces Shredded Parmesan Cheese
Preheat oven to 375°F
Boil manicotti according to package instructions. I add a drizzle of olive oil to water to prevent shells from sticking together. Boil to al dente.
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 will 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.
For more holiday inspiration, check out Bob Evans on social media: