Vegetable Manicotti Healthy Italian Main Course Recipes

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
• In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
• Season with white salt or seasoned salt and black pepper to taste.
• Stir in onion mixture and spinach; mix well to combine.
• Spoon into cooked and cooled manicotti shells.
• Pour half of the pasta sauce into the prepared baking dish.
• Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
• Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
• Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
• Cover and bake for 25 minutes.
• Uncover and top with mozzeralla cheese (any amount desired).
• Bake 5 mins longer, or until cheese is melted.
• Let stand 10 mins before serving.
• Note; If desired the spinach can be omitted completely.

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.

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.

LIGHT VEGETABLE MANICOTTI

Steps:

• 1. In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
• 2. Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
• 3. Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
• 4. Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired. Refrigerate any leftovers.

VEGETABLE MANICOTTI

Steps:

• In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente.
• Drain and rinse under cold water.
• Meanwhile, in a large skillet, heat the olive oil over medium heat.
• Add the zucchini and cook, stirring, until golden, about 5 minutes.
• Transfer to a bowl to cool.
• Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper.
• Rinse the food processor bowl.
• Lay the noodles flat on a work surface.
• Place an equal amount of the zucchini mixture at the end of each noodle, then roll up.
• Divide the rolls among 4 dinner plates.
• Using the food processor, puree the remaining roasted peppers with the tomato until smooth.
• Season with salt and pepper and pour over the rolls.
• Top with the sliced basil.