These veggie-stuffed manicotti with roasted red pepper sauce are the fancy-looking dinner that is secretly manageable — mushrooms, shredded carrot, and garlicky ricotta piped into pasta tubes and baked under a sweet, smoky red pepper sauce. Seventy-five minutes, and half of that is hands-off oven time. Save it for a night you want applause.
Craving a classic Italian-American comfort dish that’s packed with flavor but entirely meat-free? Look no further! This Veggie-Stuffed Manicotti is your answer to a cozy, satisfying dinner. We’re filling tender pasta tubes with a savory blend of ricotta, mozzarella, earthy mushrooms, and sweet carrots. It’s all baked to bubbly perfection in a vibrant roasted red pepper and tomato sauce. It looks impressive, but it’s surprisingly simple to assemble, making it perfect for a weeknight treat or a special weekend meal. Let’s get cooking!
Ingredients
• For the Manicotti & Filling
• 8 dried manicotti shells
• Nonstick cooking spray
• 1 cup / 70 g (2.47 oz) chopped fresh mushrooms
• 3/4 cup / 85 g (3 oz) shredded carrot
• 3 to 4 cloves garlic, minced
• 1 cup / 245 g (8.6 oz) light ricotta cheese
• 3/4 cup / 85 g (3 oz) shredded reduced-fat mozzarella cheese, divided
• 2 large eggs, lightly beaten
• 1/4 cup / 25 g (0.88 oz) grated Parmesan cheese
• 2 teaspoons / 4 g (0.14 oz) dried Italian seasoning, crushed
• For the Sauce
• 1 14.5-ounce / 411 g (14.5 oz) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 cup / 155 g (5.5 oz) roasted red sweet peppers, drained and chopped
Instructions
1. Preheat your oven to 350°F / 175°C. Cook the manicotti shells according to package directions. Drain well in a colander, rinse with cold water to stop the cooking process, and drain again. Carefully arrange the shells in a single layer on a sheet of foil to prevent them from sticking together.
2. While the pasta cooks, prepare the filling. Lightly coat a large nonstick skillet with cooking spray and preheat over medium heat. Add the chopped mushrooms, shredded carrot, and minced garlic. Sauté for 3 to 5 minutes, stirring occasionally, until the vegetables are just tender. Remove from the heat and let it cool for a few minutes.
3. In a medium bowl, combine the slightly cooled vegetable mixture with the ricotta cheese, 1/2 cup (480 ml) of the mozzarella cheese, the beaten eggs, Parmesan cheese, and crushed Italian seasoning. Mix until well combined.
4. Carefully spoon the cheese and vegetable mixture into each of the cooked manicotti shells. A small spoon or a piping bag makes this step easier.
5. To make the sauce, place the entire can of undrained diced tomatoes into a blender or food processor. Cover and blend until smooth. Pour the puréed tomatoes into a bowl and stir in the chopped roasted red peppers.
6. To assemble, spread about 1/3 cup (720 ml) of the sauce evenly over the bottom of a 2-quart rectangular baking dish (or divide it among four 12- to 16-ounce individual baking dishes). Arrange the stuffed manicotti shells on top of the sauce, overlapping them slightly if needed. Pour the remaining sauce evenly over the shells.
7. Cover the baking dish with foil. Bake until heated through and bubbly. For individual dishes, bake for 20 to 25 minutes. For a single large dish, bake for 35 to 40 minutes.
8. Carefully remove the foil and sprinkle the remaining 1/4 cup (960 ml) of mozzarella cheese over the top. Return the dish to the oven and bake, uncovered, for 5 more minutes, or until the cheese is melted and golden.
9. Let the manicotti stand for 10 minutes before serving. This allows it to set, making it easier to serve.
Nutritional Information
• PER SERVING: 378 calories, 13 g (0.46 oz) total fat (7 g / 0.25 oz saturated fat), 141 mg cholesterol, 860 mg sodium, 43 g (1.52 oz) carbohydrates, 3 g (0.11 oz) fiber, 22 g (0.78 oz) protein.
Pro Tips
• For easy, mess-free filling, transfer the cheese and vegetable mixture to a large zip-top plastic bag. Snip off one corner and use it as a piping bag to squeeze the filling directly into the cooked pasta shells.
• This dish is perfect for making ahead! Assemble the entire dish as directed in step 6, but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the initial covered baking time.
• Feel free to customize the filling. A cup of wilted fresh spinach (squeezed very dry) or finely chopped zucchini would be delicious additions. You can also swap the mozzarella for an Italian blend or provolone for a different flavor profile.
FAQ
Q: Is this vegetarian manicotti a good source of protein
A: Yes, this dish is an excellent source of vegetarian protein. Each serving provides about 22 grams (0.78 oz / 22.1 g) of protein, primarily from the ricotta, mozzarella, and Parmesan cheeses, as well as the eggs used in the filling.
Q: Can I make this veggie-stuffed manicotti vegan
A: Absolutely. To make this recipe vegan, use plant-based substitutes like tofu or cashew ricotta, vegan mozzarella and parmesan shreds, and an egg replacer such as a flax egg or a commercial substitute in the filling.
Q: How do I store and reheat leftover manicotti
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the manicotti in an oven-safe dish, cover with foil, and bake at 350°F / 175°C until heated through, about 15-20 minutes.
Q: What other vegetables can I add to the manicotti filling
A: This recipe is very versatile. For a green boost, try adding one cup of wilted fresh spinach (squeezed very dry) or finely chopped and sautéed zucchini to the ricotta mixture. Finely chopped bell peppers or onions would also be delicious.
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Veggie-Stuffed Manicotti with Roasted Red Pepper Sauce
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Cook the manicotti shells according to package directions.
- Drain well in a colander, rinse with cold water to stop the cooking process, and drain again. Carefully arrange the shells in a single layer on a sheet of foil to prevent them from sticking together.
- While the pasta cooks, prepare the filling. Lightly coat a large nonstick skillet with cooking spray and preheat over medium heat.
- Add the chopped mushrooms, shredded carrot, and minced garlic.
- Sauté for 3 to 5 minutes, stirring occasionally, until the vegetables are just tender.
- Remove from the heat and let it cool for a few minutes.
- In a medium bowl, combine the slightly cooled vegetable mixture with the ricotta cheese, 1/2 cup (480 ml) of the mozzarella cheese, the beaten eggs, Parmesan cheese, and crushed Italian seasoning.
- Mix until well combined.
- Carefully spoon the cheese and vegetable mixture into each of the cooked manicotti shells. A small spoon or a piping bag makes this step easier.
- To make the sauce, place the entire can of undrained diced tomatoes into a blender or food processor.
- Cover and blend until smooth.
- Pour the puréed tomatoes into a bowl and stir in the chopped roasted red peppers.
- To assemble, spread about 1/3 cup (720 ml) of the sauce evenly over the bottom of a 2-quart rectangular baking dish (or divide it among four 12- to 16-ounce individual baking dishes).
- Arrange the stuffed manicotti shells on top of the sauce, overlapping them slightly if needed.
- Pour the remaining sauce evenly over the shells.
- Cover the baking dish with foil.
- Bake until heated through and bubbly. For individual dishes, bake for 20 to 25 minutes. For a single large dish, bake for 35 to 40 minutes.
- Carefully remove the foil and sprinkle the remaining 1/4 cup (960 ml) of mozzarella cheese over the top. Return the dish to the oven and bake, uncovered, for 5 more minutes, or until the cheese is melted and golden.
- Let the manicotti stand for 10 minutes before serving. This allows it to set, making it easier to serve.
