These Vegetable Manicotti offer a lighter, yet deeply satisfying twist on classic Italian pasta. Tender manicotti shells are generously stuffed with a savory blend of ricotta cheese, sautéed zucchini, carrots, mushrooms, and garlic. Baked in a simple, robust tomato sauce and topped with melted mozzarella and Parmesan, this dish delivers a perfect balance of creamy texture and bright acidity. It is an excellent choice for a hearty weeknight dinner or a vegetarian main course for potlucks. The vegetables soften during baking, infusing the filling with moisture and flavor, while the cheese creates a gooey, comforting center. Serve with a simple green salad for a complete meal that feels both home-style and elegant.
Vegetable Manicotti
Description
These Vegetable Manicotti offer a lighter, yet deeply satisfying twist on classic Italian pasta. Tender manicotti shells are generously stuffed with a savory blend of ricotta cheese, sautéed zucchini, carrots, mushrooms, and garlic. Baked in a simple, robust tomato sauce and topped with melted mozzarella and Parmesan, this dish delivers a perfect balance of creamy texture and bright acidity. It is an excellent choice for a hearty weeknight dinner or a vegetarian main course for potlucks.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Lightly spray a 12x7-inch rectangular baking dish with nonstick cooking spray.
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Pour 1/3 cup of the tomato sauce into the bottom of the prepared baking dish, spreading evenly.
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Cook manicotti shells according to package directions until al dente. Drain well and set aside.
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Heat olive oil in a 10-inch nonstick skillet over medium-high heat.
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Add shredded carrot, shredded zucchini, sliced mushrooms, green onions, and garlic to the skillet. Sauté until vegetables are tender and any excess moisture from the zucchini has evaporated, about 5-7 minutes.
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In a large bowl, combine the sautéed vegetables, ricotta cheese, egg whites, Parmesan cheese, dried basil, and the remaining tomato sauce. Mix until well combined.
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Fill each cooked manicotti shell with the vegetable and cheese mixture using a spoon or piping bag.
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Place the filled manicotti shells in the baking dish in a single layer.
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Sprinkle the shredded mozzarella cheese evenly over the top of the manicotti.
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Cover the dish tightly with aluminum foil and bake for 40 to 45 minutes, or until the pasta is tender and the filling is hot and bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 362.4kcal
- % Daily Value *
- Total Fat 24.7g38%
- Saturated Fat 14.6g73%
- Cholesterol 70.2mg24%
- Sodium 1065.1mg45%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 3.3g14%
- Sugars 8.6g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Variation: For a quicker method, use a microwavable dish. Cook shells as directed. Omit oil. Microwave vegetables in a covered casserole on high for 4-6 minutes until tender; drain. Mix with cheese ingredients. Fill shells, place in dish with sauce, cover, and microwave on high for 8-10 minutes, rotating dish halfway through, until hot.
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven covered with foil at 350ðF for 15-20 minutes, or microwave individual portions.
Tip: Ensure the zucchini is well-sautéed and drained to prevent the manicotti from becoming watery during baking.
