Vegetable Manicotti
Indulge in the wholesome flavors of this Vegetable Manicotti, a satisfying Italian-inspired dish that's both hearty and nutritious. Tender manicotti shells are generously filled with a creamy, savory blend of ricotta cheese, sautéed spinach, zucchini, and carrots, perfectly seasoned with Italian herbs and a hint of garlic. Topped with rich marinara sauce and a blanket of melted mozzarella and Parmesan, this baked classic delivers comfort in every bite. Ideal for vegetarians or anyone looking to add more vegetables into their meal rotation, this recipe is a crowd-pleaser that's easy to prepare yet impressive enough for a dinner party. With its bubbling cheese topping and optional fresh basil garnish, this vegetarian manicotti is comfort food at its finest!
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 2 cups Ricotta cheese
- 2 cups Fresh spinach, chopped
- 1 medium Zucchini, grated
- 1 medium Carrot, grated
- 2 cloves Garlic, minced
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large Egg, beaten
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the grated zucchini, grated carrot, and chopped spinach to the skillet. Cook for 3-4 minutes until softened. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the ricotta cheese, cooked vegetable mixture, 1 cup of shredded mozzarella, 1/4 cup of Parmesan, the beaten egg, salt, black pepper, and Italian seasoning. Mix well.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Carefully stuff each manicotti shell with the ricotta and vegetable mixture. Place the stuffed shells in a single layer in the prepared baking dish.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are fully covered.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 566 mg | 44% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 390 mg | 8% | |
*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.
