Broccoli Slaw Manicotti with Roasted Red Pepper Sauce
Elevate your pasta night with this irresistible Broccoli Slaw Manicotti with Roasted Red Pepper Sauce! This creative twist on a classic Italian favorite combines tender manicotti shells stuffed with a creamy, cheesy broccoli slaw filling, making it both hearty and nutritious. The dish is crowned with a velvety roasted red pepper sauce, bursting with smoky-sweet flavors and a hint of garlic and Italian herbs. Perfectly balanced between indulgence and wholesome ingredients, this recipe is easy to prepare in under 25 minutes of prep time and is sure to impress at any dinner table. Serve it with a sprinkle of fresh parsley for a bright finishing touch, and enjoy this vibrant, comforting vegetarian main course that’s as delicious as it is visually stunning!
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 2 cups broccoli slaw
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups roasted red peppers (jarred or homemade)
- 0.5 cup heavy cream
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with cooking spray or a light coating of olive oil.
Cook the manicotti shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large bowl, combine the broccoli slaw, ricotta cheese, shredded mozzarella, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix thoroughly to create the filling.
Using a small spoon or piping bag, carefully fill each cooked manicotti shell with the broccoli slaw mixture. Place the filled shells side by side in the prepared baking dish.
To make the roasted red pepper sauce, blend the roasted red peppers and heavy cream in a blender or food processor until smooth.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and Italian seasoning, cooking until fragrant (about 1 minute). Pour in the blended red pepper mixture and simmer for 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper if needed.
Pour the roasted red pepper sauce evenly over the stuffed manicotti in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle additional shredded mozzarella or Parmesan (if desired), and bake for another 10 minutes, or until bubbly and slightly golden on top.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Serve warm and enjoy your Broccoli Slaw Manicotti with Roasted Red Pepper Sauce!
Nutrition Facts
Calories |
3886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 55.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2580 mg | 198% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2855 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
