Vegetable Manicotti

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.

Cooking Method: Baking, Microwave

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 362.4

Dietary: Vegetarian

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

Tomato sauce (8 ounces)
Manicotti shells
Olive or vegetable oil
Shredded carrot
Shredded zucchini
Sliced fresh mushrooms
Sliced green onions (with tops)
Garlic, finely chopped
Grated Parmesan cheese
Dried basil
Whites
Part-skim ricotta cheese (15 ounces)
Shredded part-skim mozzarella cheese

Directions

1
Preheat oven to 350°F (175°C). Lightly spray a 12x7-inch rectangular baking dish with nonstick cooking spray.
2
Pour 1/3 cup of the tomato sauce into the bottom of the prepared baking dish, spreading evenly.
3
Cook manicotti shells according to package directions until al dente. Drain well and set aside.
4
Heat olive oil in a 10-inch nonstick skillet over medium-high heat.
5
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.
6
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.
7
Fill each cooked manicotti shell with the vegetable and cheese mixture using a spoon or piping bag.
8
Place the filled manicotti shells in the baking dish in a single layer.
9
Sprinkle the shredded mozzarella cheese evenly over the top of the manicotti.
10
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 3 cups

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.

Read it online: https://www.chefs-mate.com/recipe/vegetable-manicotti/