Vegetable Manicotti Recipe
Ingredients
- 1 carrot, peeled
- 1 roasted red pepper
- 1 cup fresh spinach
- 1 cup mushrooms
- 1 small eggplant
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Fresh pasta sheets or manicotti pasta shells
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Vegetables
Bring a pot of water to a boil and blanch the carrots for about 3–4 minutes until slightly tender. Remove and cool.
Chop the carrots, roasted peppers, spinach, mushrooms, and eggplant into small bite-sized cubes.
2. Sauté the Filling
Heat olive oil in a large frying pan over medium heat. Add garlic and cook for about 30 seconds until fragrant.
Add all chopped vegetables and sauté until tender and lightly browned, about 8–10 minutes.
Drain any excess oil if needed and return the vegetables to the pan.
3. Make the Cheese Mixture
Reduce heat to low. Stir in:
- Ricotta cheese
- Parmesan cheese
- Salt and pepper
- Parsley
- 1 egg
Cook gently until the ricotta melts slightly into the vegetables and everything is well combined. Remove from heat.
4. Assemble the Manicotti
Spread a layer of marinara sauce on the bottom of a casserole dish.
Lay out your pasta sheets and spoon a strip of filling about 2 inches wide along the center. Roll each sheet into a manicotti-style tube.
Place each roll seam-side down into the casserole dish.
Top with additional marinara sauce and shredded mozzarella cheese.
5. Bake
Bake at 425°F for about 15 minutes, or until the cheese is melted and bubbling.
Let rest for 5 minutes before serving.
Dinner is ready — warm, cheesy, and filled with garden-fresh flavor.
