Veggie Manicotti
Indulge in the comforting, cheesy goodness of Veggie Manicotti, a delightful twist on a classic Italian favorite that's packed with fresh vegetables and rich, creamy cheeses. Tender manicotti shells are filled with a vibrant mixture of sautéed zucchini, carrots, spinach, and aromatic garlic, blended with ricotta, Parmesan, and mozzarella for a flavor-packed filling. Smothered in marinara sauce and topped with melted mozzarella and Parmesan, this baked dish is the perfect balance of hearty and wholesome. Ready in just over an hour, this vegetarian recipe is ideal for weeknight dinners or as a crowd-pleasing main at your next gathering. Serve with a crisp side salad and crusty bread for a complete Italian-inspired feast! Keywords: veggie manicotti recipe, vegetarian Italian dish, baked pasta recipe, stuffed manicotti.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, finely diced
- 1 medium Carrot, grated
- 2 cups Spinach, chopped
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells according to the package instructions. Drain and set them aside to cool slightly so they are easier to handle.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook for 2-3 minutes until fragrant and softened.
Stir in the zucchini, carrot, and spinach. Cook for 5-7 minutes until the vegetables are soft and most of the moisture has evaporated. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the cooked vegetable mixture, ricotta cheese, 1/2 cup of Parmesan cheese, 1/2 cup of shredded mozzarella cheese, egg, basil, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Using a spoon or piping bag, carefully fill each manicotti shell with the vegetable and cheese mixture. Place the filled shells in a single layer in the prepared baking dish.
Pour the remaining marinara sauce evenly over the stuffed manicotti shells.
Sprinkle the remaining Parmesan cheese and 1 1/2 cups of mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 651 mg | 50% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 461 mg | 10% | |
*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.
