Kid Pleaser Vegetarian Manicotti
Whip up a family favorite with this irresistible Kid Pleaser Vegetarian Manicotti! This comforting dish brings together tender manicotti pasta tubes brimming with a flavorful mixture of creamy ricotta, melty mozzarella, savory Parmesan, nutritious spinach, and sweet shredded carrots. Topped with rich marinara sauce and a golden layer of bubbly cheese, this baked vegetarian pasta is as wholesome as it is delicious. Perfectly seasoned with garlic and Italian herbs, it’s a kid-friendly (and adult-approved) way to sneak more veggies onto the plate. With a quick 30-minute prep and hearty servings for six, this easy vegetarian manicotti is ideal for weeknight dinners or family gatherings.
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Recipe Information
Ingredients
- 12 pieces manicotti pasta
- 2 cups ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 cup frozen spinach, thawed and drained
- 0.5 cup shredded carrot
- 2 cloves minced garlic
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 cups marinara sauce
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
Cook the manicotti according to the package instructions until al dente. Drain and rinse with cold water to stop cooking, then set aside.
In a large bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, spinach, shredded carrot, minced garlic, Italian seasoning, salt, and pepper. Mix well until fully combined.
Spoon the cheese and vegetable mixture into a large zip-top bag or piping bag. Cut off one corner of the bag to create an opening large enough to pipe the filling.
Pipe the filling into each manicotti shell, being careful not to overstuff them. Place the filled manicotti shells in a single layer in the prepared baking dish.
Pour marinara sauce evenly over the top of the manicotti, ensuring all the shells are fully covered to prevent them from drying out during baking.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese over the marinara sauce.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese on top is melted and bubbly.
Let the manicotti cool for 5-10 minutes before serving. Garnish with extra Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 416 mg | 138% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 555.0 g | 202% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 44.0 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3228 mg | 248% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2501 mg | 53% | |
*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.
