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Vegetable Manicotti

Vegetable Manicotti recipe image
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, saut&# 195;©ed 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
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
  • 1 can Tomato sauce -- (8 ounces)
  • 8 uncooked Manicotti shells
  • 1 teaspoon Olive or vegetable oil
  • 1/2 cup Shredded carrot
  • 1/2 cup Shredded zucchini
  • 1/4 cup Sliced fresh mushrooms
  • 1/4 cup Sliced green onions (with tops)
  • 1 clove Garlic -- finely chopped
  • 2 tablespoons Grated Parmesan cheese
  • 2 teaspoons Dried basil
  • 2 egg Whites
  • 1 container Part-skim ricotta cheese -- (15 ounces)
  • 1/2 cup Shredded part-skim mozzarella cheese
Directions
  1. 1
    Preheat oven to 350°F (175°C). Lightly spray a 12x7-inch rectangular baking dish with nonstick cooking spray.
  2. 2
    Pour 1/3 cup of the tomato sauce into the bottom of the prepared baking dish, spreading evenly.
  3. 3
    Cook manicotti shells according to package directions until al dente. Drain well and set aside.
  4. 4
    Heat olive oil in a 10-inch nonstick skillet over medium-high heat.
  5. 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. 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. 7
    Fill each cooked manicotti shell with the vegetable and cheese mixture using a spoon or piping bag.
  8. 8
    Place the filled manicotti shells in the baking dish in a single layer.
  9. 9
    Sprinkle the shredded mozzarella cheese evenly over the top of the manicotti.
  10. 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 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 350°F 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.

Keywords: vegetarian, manicotti, pasta, ricotta, tomato sauce, italian, zucchini, mushrooms, carrots, mozzarella, parmesan, garlic, baked pasta, dinner, comfort food, stuffed shells, meal prep, family friendly, healthy dinner, low fat
Read it online: https://www.chefs-mate.com/recipe/vegetable-manicotti/