Wow. Today has been super productive. Made and shot two new recipes, blogging one of them now. Cleaned the house top to bottom. Went shopping. Entertained my in-laws for a couple hours. Now it's date night!
The husband and I are going out for dinner and drinks tonight which is a rare occasion and so over due. So if you don't mind. This #30DaysOfPumpkin thing is going to be short and sweet.... my cute date is waiting!
Pumpkin Manicotti with Apple Sausage and a Bacon Cream Sauce
1 box manicotti prepared according to package directions
1 15 oz can pumpkin puree
1 8 oz package of cream cheese
1 tbs olive oil
4 apple chicken sausage links, diced
1/2 cup diced onion
2 cloves minced garlic
1/4 cup chopped pecans
1 tbs diced fresh herbs (rosemary, sage, thyme)
3 tbs bacon grease
3 tbs flour
2 cups milk
Dash of freshly grated nutmeg
1 cup freshly grated Parmesan cheese
salt and pepper to taste
In a fry pan heat olive oil over medium/high heat. Add in sausage pieces and fry about 5 minutes or until they start to brown. Remove from heat.
In a mixing bowl mix in sausage pieces, pumpkin, cream cheese, dived onion, garlic, pecans, and herbs.
Fill each cooked manicotti shell with filling and place in a greased casserole dish. Set aside.
In a medium sauce pan, add bacon grease and flour. Whisk together over medium high heat until a paste forms. Slowly whisk milk and bring to a boil. Mix in freshly grated nutmeg and Parmesan cheese. Mix until smooth. Salt and pepper to taste.
Pour cream sauce over the top of the filled pasta. Bake at 400 for 15 minutes. Garnish with chopped pecans, herbs and extra Parmesan cheese.