Best Vegetable Manicotti Recipes

VEGETABLE-STUFFED MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
• Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
• Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

SUZ'S VEGETABLE MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
• Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well.
• Preheat oven to 350 degrees (175 degrees C).
• When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
• In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.

VEGETABLE MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
• Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
• Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
• Cover tightly with foil; bake 50 to 60 minutes or until hot.

VEGETABLE MANICOTTI

Steps:

• In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente.
• Drain and rinse under cold water.
• Meanwhile, in a large skillet, heat the olive oil over medium heat.
• Add the zucchini and cook, stirring, until golden, about 5 minutes.
• Transfer to a bowl to cool.
• Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper.
• Rinse the food processor bowl.
• Lay the noodles flat on a work surface.
• Place an equal amount of the zucchini mixture at the end of each noodle, then roll up.
• Divide the rolls among 4 dinner plates.
• Using the food processor, puree the remaining roasted peppers with the tomato until smooth.
• Season with salt and pepper and pour over the rolls.
• Top with the sliced basil.

ROASTED VEGETABLE AND CHICKEN MANICOTTI

Steps:

• Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

LIGHT VEGETABLE MANICOTTI

Steps:

• 1. In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
• 2. Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
• 3. Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
• 4. Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired. Refrigerate any leftovers.