Vegetable Manicotti

Filed in Vegetables

I am always trying to come up new recipes- I get tired of the same old stuff all of the time.  I’m also always looking for ways to get some extra servings of vegetables.  So, I found this recipe at Parents.com and want to try it out.  I’ll let you know how it is and post some pictures once I actually try it.

Vegetable Manicotti


  • 2  teaspoons olive oil
  • 1  yellow squash, chopped
  • 1  medium zucchini, chopped
  • 1  15-ounce container part-skim ricotta cheese
  • 1-1/2  cups shredded provolone or mozzarella, divided
  • 1/4  cup grated Parmesan cheese
  • 2  large eggs
  • 1  tablespoon chopped fresh parsley
  • 1/2  teaspoon salt
  • 1/4  teaspoon black pepper
  • 14  pieces (8-ounce box) manicotti, uncooked
  • 1  jar (26 ounces) marinara sauce
  • 1  cup water


1. Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring, until vegetables are browned, about 8 minutes. Cool 5 minutes.

2. In large bowl, combine squash, zucchini, ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4 inch cut in a corner of bag, and squeeze filling into each pasta tube.

3.In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes. Divide manicotti between baking dishes, arranging in a single layer. Top with remaining marinara sauce.

4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake at 375°F for 10 minutes, or until cheese melts.

5. Cover remaining dish tightly with a double layer of plastic wrap and freeze.

6. To reheat: Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.

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