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I don’t make manicotti very often. I LOVE it, but I feel it is too labor intensive, by the time I’m done stuffing shells, I have sworn that I will NEVER make manicotti again! I find it much easier to stuff uncooked shells, so I make a very runny pasta sauce so that the shells can bake in the oven. I recently found another method that makes a crepe as the “pasta,” making it easy to fill. I’m going to try this method soon, so stop back to see how that one works out.
This recipe is for our #SundaySupper Meatless Meals. Even though I am all about eating meat, I also believe that eating meatless is a great idea every once in a while. So a delicious dish like this one, and like many of the others you’ll see from my #SundaySupper friends are a great way to add meatless meals to your menu once in a while. Thanks so much to Tammi from Momma’s Meals for hosting this week!
I started this recipe by combining the ricotta, mozzarella and parmesan cheeses. Then I added my egg.
Next I chopped up the Roasted Veggies, these are the Roasted Veggies I make up and use for EVERYTHING! For this I like them diced finer than usual. I also squeezed out as much liquid as I could from them (I reserved the veggie liquid for later, yum). Then I chopped up my spinach and tossed it in along with the Herbs de Provance.
Looks so delicious with all those yummy vegetables in there!
I coated the bottom and sides of my pan (a foil one I got at the dollar store) with a couple tablespoons of olive oil. Then I added 1 cup of water, plus the juice I had reserved from squeezing my veggies (a tablespoon or so) into my 3 cups of my Easy Slow Cooker Pasta Sauce (you can use this or your favorite pasta or marinara sauce) and mixed it well. I poured 1 cup of this into the prepared pan.
The next step was the dreaded shell stuffing (thanks to my 7 year old daughter for the photos – she wanted to help, and this was a great way for her to do it)! One end. . .
. . . then the other. . .
. . . again. . .
. . . and again. . .
. . . and again. . .
. . . until they were all filled and in the pan.
Then I took the remaining (very runny) Pasta Sauce and added it to the pan to cover the manicotti. Remember, the manicotti shells are not cooked, so they have to bake in the sauce, so it’s important that the sauce cover them well.
Mine actually could’ve used more sauce – I had to add a little more water after about 45 minutes of cooking so that the pasta was completely cooked. Had I added more in the beginning I think it would have worked out better.
After 45 minutes in the 350° Fahrenheit oven I checked the pasta for doneness. Since it was still a little underdone, but the sauce was reduced so that it was no longer covering the shells, I added about 1 cup of water and allowed it to bake for about 20 minutes more. If you add enough sauce before baking you may not need to do this (the recipe below includes a large enough quantity of sauce that you should not need longer cooking, but the amount of sauce you need will vary depending on the depth of your pan, the size of the shells you buy, and how you layer them into the pan, so use your best judgment).
When I removed the manicotti from the oven I garnished it with more freshly shredded parmesan and some fresh chopped basil (you can use parsley if you prefer).
- Filling:1 cup ricotta cheese
- ½ c. freshly shredded Parmesan
- ½ c. mozzarella
- 1 egg
- 1 cup Roasted Veggies
- ½ tsp. Herbs de Provance (or your favorite Italian Seasoning)
- 4 oz. fresh spinach, chopped
- salt and fresh cracked pepper to taste
- Assembly: 8 oz. manicotti shells
- olive oil as needed to coat pan(s)
- 4 cups Easy Slow Cooker Pasta Sauce (or your favorite pasta or marinara sauce)
- 1 cup water
- 2 Tbsp. Olive Oil
- 1 c. freshly shredded parmesan cheese
- Extra freshly shredded parmesan cheese, for garnish
- 3 Tbsp. freshly chopped basil or parsley, for garnish
- Preheat the oven to 350° Fahrenheit.
- Prepare the Filling combining ricotta cheese, ½ cup parmesan and mozzarella. Add egg and mix well. Finely chop roasted veggies and squeeze out as much liquid as possible (reserve liquid for later), add veggies to cheese mixture. Finally add fresh spinach and Herbs de Provance and mix until well combined. Season with salt and fresh cracked pepper to taste (if you are not making the manicotti immediately, you may refrigerate this for up to a few days).
- Lightly oil the bottom and sides of a large baking pan with olive oil.
- Combine Pasta Sauce with 1 cup water and reserved liquid from roasted veggies.
- Spread 1 cup of Pasta Sauce in the bottom of the baking pan.
- Fill uncooked manicotti shells with filling by stuffing it into one side with a spoon, once it is half full, turn and fill the other side until completely stuffed. Place in the pan and nestle in the sauce. Repeat this process until all of the shells are filled.
- Pour remaining Pasta Sauce over the manicotti, making sure that all of the shells are well covered as the pasta will be cooking in this sauce, you want to be sure that all of the pasta gets cooked.
- Sprinkle with 1 cup freshly shredded parmesan.
- Bake in preheated oven about 45 minutes, or until pasta shells are al dente and sauce is somewhat reduced.
- Garnish with more parmesan cheese and the freshly chopped basil.
- Allow to rest about 5 minute before serving.
We served the manicotti with roasted baby Brussels sprouts with blue cheese and a nice slice of French bread. It made for a delicious Meatless Meal for our family.
For more Meatless Meal ideas check out what my #SundaySupper friends have cooked up!
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- ‘Beef’ Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess makes food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese Spinach Stuffed Shellsby Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Brussel Sprout, Garlic and Parmesan Pizza by Sustainable Dad
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta with Olives Piquant by The Texan New Yorker
- Pasta e Patate by Webicurean
- Spaghetti and Chickpeas in a Roasted Tomato Sauce by The Wimpy Vegetarian
- Ricotta Tomato Basil Pizza by Basic N Delicious
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
- Quinoa blackbean burger with cilantro & ginger by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Bean & Cheese Enchirito by Yours And Mine Are Ours
- Green Chile Enchiladas by Cookin’ Mimi
- Sweet Potato and Black Bean Tacos by Casa de Crews
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement?
It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Want to know the #WeekdaySupper Menu for this Week?
Pop on over to our Weekday Supper Newsletter to see all the DELICIOUS things we’ll be cooking up!
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