The filling in this hearty winter pasta dish is actually quite light, with a nice contrast between the warm, roasted vegetables and creamy ricotta. Use fresh basil if you have it, and save some for garnish.
2 medium carrots, washed and cut into 1-inch chunks
2 turnips, peeled and cut into 1-inch chunks
1/2 cup cream
4 tablespoons butter, softened
12 manicotti noodles
1 (24-ounce) jar tomato or pasta sauce of choice
15 ounces ricotta cheese
1 teaspoon sea salt
2 teaspoons chopped fresh basil
1 teaspoon chopped oregano leaves
2 cloves garlic, diced
1 1/2 cups grated mozzarella cheese
Preheat oven to 375˚F and line a jellyroll pan with foil. Spread carrot and turnip pieces in one even layer and drizzle generously with olive oil, salt, and pepper. Roast until tender, about 40 minutes.
In a food processor or blender, puree carrot and turnip pieces with cream and butter until smooth (you may need to use a bit extra to get it perfectly smooth, but leaving small bits of vegetable are also okay). Scrape into a mixing bowl and chill until completely cooled, about one hour.
Cook noodles according to package instructions, leaving them a bit firm. Cover the bottom of a glass baking dish with a layer of tomato sauce. Stir ricotta, salt, herbs, and garlic into chilled puree until well combined and spoon or pipe into cooked noodles.
Arrange filled noodles in baking dish and cover with remaining tomato sauce and mozzarella. Cover with foil and bake 20 minutes; remove foil and bake an additional 10 minutes, until melted and bubbly.