sausage manicotti with pumpkin sauce 2

Ingredients

1 pound bulk pork sausage

1 celery rib, chopped

1 medium carrot, shredded

1/2 medium onion, chopped

1 can (15 ounces) pumpkin or squash

1 container whipping cream

1/2 cup dry white wine

1/4 teaspoon each ground ginger, cinnamon and nutmeg

1/8 teaspoon cayenne pepper

20 wonton wrappers

Or 1 package of fresh lasagna sheets

2 Bag shredded cheese

Directions:

In a large skillet, 

cook sausage, celery, 

Carrot and onion over medium heat 

until sausage is no longer pink 

and vegetables are tender, 10-12 minutes, 

breaking up sausage into crumbles; drain.

Now in a large saucepan, 

Combine pumpkin, cream, 

wine and spices. 

Heat through (do not allow to boil).

Preheat oven to 350°. 

Spread 1 cup pumpkin sauce 

into a greased 13x9-in. baking dish. 

Place 2 tablespoons sausage filling 

In center of a wonton wrapper. 

***Cover remaining wrappers with a damp paper towel until ready to use.

Note: I could not find wonton wrappers so I used

Lasagna sheets available in the fresh

Pasta aisle of the grocery store.

Moisten wrapper edges with water. 

Roll up tightly. 

Place in prepared dish, seam side down. 

Repeat.

Top with remaining sauce. 

Top with shredded cheese

Bake, covered, 

until bubbly, 30-35 minutes. 

Let stand 10 minutes before serving.

"Bon appetit!"