VEGETABLE MANICOTTI - HEALTHY ITALIAN MAIN COURSE RECIPE
This vegetable manicotti is a perfect blend of meatless and slimmed down.
Provided by Carol
Categories Casseroles
Time 55m
Number Of Ingredients 17
Steps:
- Cook the pasta in salted water as the box suggests. Preheat the oven to 400 degrees.
- Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
- Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
- Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
- Cook for 20 to 25 minutes in a preheated 400 degree oven.
- Serve with a pasta and warm crusty bread.
Nutrition Facts : Calories 294 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 526 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
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.
ROASTED VEGETABLE AND CHICKEN MANICOTTI
Love casseroles? Pop this one in the oven and savor the aroma.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
- While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
- Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
- Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.
Nutrition Facts : Calories 485, Carbohydrate 39 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg
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
VEGETABLE MANICOTTI
This manicotti is made with lasagna noodles. Or, you could skip the lasagna noodles and toss the filling with cooked pasta shells. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365.1, Fat 9.6, SaturatedFat 3.7, Cholesterol 15.6, Sodium 1998.1, Carbohydrate 49.3, Fiber 5.6, Sugar 5.3, Protein 22.6
LOW FAT VEGETABLE MANICOTTI
A hearty, filling lowfat pasta dish from Betty Crocker's New Choices Cookbook. Very satisfying with a light salad and bread. I'm sure that the lowfat cheeses could tastily be replaced by regular varieties for those of you that don't have to worry about fat content!
Provided by ChipotleChick
Categories Manicotti
Time 1h
Yield 8 manicotti, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Spray an 11x7 baking dish with nonstick spray.
- Cook manicotti shells as directed on package.
- Pour 1/3 cup of the tomato sauce over the bottom of the baking dish.
- Heat oil in nonstick skillet over medium-high.
- Cook carrot, mushrooms, zucchini, garlic, and onion in oil.
- Stir frequently, until veggies are crisp-tender.
- Stir in remaining ingredients, except mozzarella.
- Fill manicotti shells with the mixture and place in the baking dish.
- Pour the remaining sauce on top.
- Sprinkle with the cheese.
- Bake, covered, 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 149.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 23.6, Sodium 610.6, Carbohydrate 8.4, Fiber 1.8, Sugar 4.1, Protein 12.6
VEGETABLE MANICOTTI'S
These are a great lowfat, meatless manicotti that can be prepared in advance and kept frozen until ready to bake them. The Recipe comes from Stoneyfield Farm.
Provided by Barb G.
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt to make yogurt cheese; One quart of yogurt will yield approximately 2 cups of yogurt cheese.
- Bring 6 cups of water to a boil, and cook manicotti shells until still slightly frim, being careful not to overcook, Drain shells, rinse in cold water.
- Preheat oven to 350 degrees; In a 9x13-inch baking dish, coat the bottom of the dish with 4 tablespoons of the sauce; Set aside.
- In a large mixing bowl, fold vegetables, 1/2 cup mozzarella, herbs, salt, pepper and the eggs into the yogurt cheese; Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and place them in the baking dish; Once all the shells have been filled, top manicotti with remaining sauce; Bake 25 minutes.
- Top with remaining shredded cheese and bake an additional 15 minutes or until cheese is golden, serve warm.
- Manicotti's may be frozen in zip lock bag and baked when needed.
Nutrition Facts : Calories 213.1, Fat 10.3, SaturatedFat 3.7, Cholesterol 120.5, Sodium 1085.5, Carbohydrate 19.4, Fiber 1.2, Sugar 14.5, Protein 10.7
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