Southwestern Style Manicotti Vegetarian Recipes

CHEESY VEGETABLE MANICOTTI

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.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

VEGETABLE MANICOTTI

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.

SOUTHWESTERN MANICOTTI

Steps:

• Grease a 9x13-inch baking dish.
• In a bowl, combine the uncooked ground steak, Italian sausage, beans, chili powder and dried Italian seasoning.
• Spoon into uncooked manicotti shells; arrange in prepared baking dish.
• Combine water and salsa or picante sauce and pour over shells.
• Cover and refrigerate overnight.
• Remove from refrigerator 40 minutes before baking.
• Preheat oven to 350*.
• Cover casserole and bake 1 hour or until meat is no longer pink.
• Uncover; spoon sour cream over the top and sprinkle with Monterey Jack cheese.
• Sprinkle with green onions and bake 10 minutes longer or until cheese is melted and bubbling.

SOUTHWESTERN STYLE MANICOTTI - VEGETARIAN

Steps:

• Prepare both kinds of beans according to package directions.
• Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
• Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl. Season with salt and pepper to taste.
• Preheat oven to 375 degrees farenheit.
• Fill pasta with bean mixture and line up in a 13x9 baking dish that has been misted with olive oil.
• Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
• Cover dish with aluminum foil and bake in preheated oven about 30 mins or until bubbly.
• Removed from oven and serve.

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.