Best 7 Vegetarian Manicotti Recipes

VEGETABLE MANICOTTI

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.

VEGETARIAN MANICOTTI

Steps:

• Cook and drain manicotti shells.
• Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
• Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
• Stuff shells with mixture and arrange in baking dish.
• Spoon tomato sauce over shells.
• Bake at 350°F for 20-25 minutes, covered in tinfoil.
• Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.

VEGETARIAN MANICOTTI

Steps:

• Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Use mixer to combine all the ingredients and make tofu into consistency of ricotta cheese. Cover bottom bottom of pan with light layer of spaghetti sauce. Stuff manicotti shells with cheese and tofu mixture. Pour remaining spaghetti sauce over all. Cook, or cover meal with heavy freezer foil and freeze for later use. To serve from freezer, thaw first. To cook, bake covered for 45 minutes at 350 degrees. Uncover, sprinkle parmesan cheese over top and cook an additional 10 minutes until cheese melts.

CHEESY VEGETABLE MANICOTTI

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.

VEGETABLE-STUFFED MANICOTTI

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.

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
• In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
• Season with white salt or seasoned salt and black pepper to taste.
• Stir in onion mixture and spinach; mix well to combine.
• Spoon into cooked and cooled manicotti shells.
• Pour half of the pasta sauce into the prepared baking dish.
• Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
• Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
• Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
• Cover and bake for 25 minutes.
• Uncover and top with mozzeralla cheese (any amount desired).
• Bake 5 mins longer, or until cheese is melted.
• Let stand 10 mins before serving.
• Note; If desired the spinach can be omitted completely.

KID PLEASER VEGETARIAN MANICOTTI

Steps:

• Boil the manicotti shells til they are half way cooked.
• Chop up the spinach fairly small.
• Shred the cheese and mince the garlic.
• Add all the ingredients except the shells in a large bowl and mix well.
• Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.
• Stuff the shells.
• Bake uncovered at 350 degrees for 30 minutes.
• Voila! You're done!