Pesto Veggie Manicotti
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Veggie Manicotti
Description
Pesto Veggie Manicotti uses manicotti pasta shells boiled until tender, then gently filled with a seasoned mixture of ricotta cheese, shredded Parmesan or Romano, fresh baby spinach, pesto, sautéed onion, garlic, and grated carrots or zucchini. The mixture is seasoned with herbs including parsley, oregano, thyme, black pepper, salt, and garlic powder, enhancing the vegetable and cheese blend.
The stuffed noodles are arranged in a baking dish coated with a layer of fire-roasted marinara sauce, which helps prevent sticking and adds acidity and depth. After filling, the manicotti are topped with more sauce and a generous amount of mozzarella cheese, then baked at 350°F for 20–30 minutes to create a golden, bubbly cheese topping and allow the flavors to meld.
This hearty vegetarian dish can serve as a main course accompanied by a simple salad or garlic bread. Variations include adding sautéed mushrooms or Italian seasoning to the filling for added flavor complexity.
Using a piping bag or a plastic bag with a corner cut makes stuffing the pasta easier and less messy. The recipe notes estimate nutrition using an online calculator, so adjustments for dietary needs are possible.
Ingredients
- 8 oz Manicotti noodles one box, in a box
- ½ onion medium
- 2-3 cloves garlic minced
- ¼ cup carrot or zucchini, grated
- ½ tsp olive oil
- 15 oz ricotta cheese
- 5 oz spinach fresh baby
- ½ tsp garlic powder
- 1 cup Parmesan Cheese or romano cheese, shredded
- ¼ cup pesto
- 1/2-1 cup mozzarella cheese add as much as you want!, for topping
- season to taste with black pepper, salt, parsley, oregano, thyme, and garlic powder.
- 16 oz fire roasted marinara sauce or your favorite red sauce
Instructions
- Preheat your oven to 350 degrees F.
- Gently boil shells for approx. 11 min or until tender/al dente.
- Drain and arrange cooked noodles in a glass baking dish with a thin layer of spaghetti sauce on the bottom.
- Fun fact: if you roll the noodles in the red sauce it will help prevent them from sticking/wilting! Dice and sauté, onions and garlic together with shredded carrots and 1/2 tsp of olive oil.
- In a large bowl, fold ricotta, parm/romano cheeses, pesto, and torn spinach together with all your herbs and spices. Season to taste.
- Next, add your veggies to the mix.
- You are free to use your fingers, but putting the stuffing in a bag with a hole cut in the corner and squeezing is muuuch easier! Stuff the noodles gently and pour a generous pile of sauce on top.
- Top with sliced or grated mozzarella and parmesan cheese [use as much as you'd like!] and bake for approx. 20-30 minutes at 350 F. Enjoy!
Notes
- Adding an Italian seasoning blend to the filling enhances flavor if available.
- Sautéed chopped mushrooms can be included for extra texture and taste.
- Stuffing the manicotti is easier using a piping bag or a plastic bag with a corner cut off.
- Nutrition estimates are based on an online calculator; adjust ingredient quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 903mg | 38% |
| Potassium | 593mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4150IU | 83% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 455mg | 46% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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