CHEESY VEGETABLE MANICOTTI
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
VEGETABLE MANICOTTI
Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 19 g, TransFat 0 g
VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
VEGETARIAN MANICOTTI
Make and share this Vegetarian Manicotti recipe from Food.com.
Provided by DaisyHeadMaisie
Categories Manicotti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook and drain manicotti shells.
- Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
- Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
- Stuff shells with mixture and arrange in baking dish.
- Spoon tomato sauce over shells.
- Bake at 350°F for 20-25 minutes, covered in tinfoil.
- Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.
KID PLEASER VEGETARIAN MANICOTTI
I made this manicotti in an attempt to get my kids to eat a good serving of spinach and it worked! It's also fairly low fat and it's vegetarian.
Provided by pixieglenn
Categories One Dish Meal
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the manicotti shells til they are half way cooked.
- Chop up the spinach fairly small.
- Shred the cheese and mince the garlic.
- Add all the ingredients except the shells in a large bowl and mix well.
- Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.
- Stuff the shells.
- Bake uncovered at 350 degrees for 30 minutes.
- Voila! You're done!
Nutrition Facts : Calories 176.7, Fat 9.3, SaturatedFat 5.1, Cholesterol 29.5, Sodium 437.5, Carbohydrate 11.7, Fiber 1.9, Sugar 5, Protein 11.8
VEGGIE MANICOTTI
I came across this recipe when looking for healthy vegetarian pasta recipes that my family would enjoy. Although I haven't made this yet I am planning on making it soon. Recipe source: New Mexico Magazine (January 2004)
Provided by ellie_
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Spray a large baking dish (9 x 12) with cooking spray and set aside.
- Preheat oven to 350-degrees F.
- Spray a large skillet with cooking spray.
- Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
- Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
- Set aside.
- In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
- With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
- Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
- Cover and bake for 30- 45 minutes or until heated.
Nutrition Facts : Calories 358.2, Fat 18.9, SaturatedFat 11.1, Cholesterol 64.5, Sodium 845.3, Carbohydrate 24.3, Fiber 9.4, Sugar 10.8, Protein 27.2
VEGETARIAN MANICOTTI
This manicotti recipe replaces ricotta with tofu for extra protein, less fat and a healthier alternative to fattening cheeses without compromising the taste!
Provided by diabeticparents
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Use mixer to combine all the ingredients and make tofu into consistency of ricotta cheese. Cover bottom bottom of pan with light layer of spaghetti sauce. Stuff manicotti shells with cheese and tofu mixture. Pour remaining spaghetti sauce over all. Cook, or cover meal with heavy freezer foil and freeze for later use. To serve from freezer, thaw first. To cook, bake covered for 45 minutes at 350 degrees. Uncover, sprinkle parmesan cheese over top and cook an additional 10 minutes until cheese melts.
Nutrition Facts : Calories 394.9, Fat 13.3, SaturatedFat 6.3, Cholesterol 36.4, Sodium 1337.8, Carbohydrate 38.9, Fiber 1.7, Sugar 13, Protein 29.2
LOUIE'S HOLIDAY MANICOTTI
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original. This dish, created by the Italian father of a VegNews' staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
Provided by Vegnews Magazine
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.
- In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and 1/2 teaspoon salt, and set sauce aside.
- In a food processor, combine hominy, tofu, breadcrumbs, remaining 1/4 teaspoon salt and 1/3 cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and 1/3 cup vegan mozzarella.
- Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 21 grams, Carbohydrate 137 grams, Fat 29 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1031 milligrams, Sugar 23 grams
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