Roasted Veggie Manicotti – a Meatless Meal for #SundaySupper

2014-03-08 03.38.46

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.

2014-03-08 01.17.11

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.

2014-03-08 01.38.12

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. . .

2014-03-08 01.44.48

. . . then the other. . .

2014-03-08 01.44.37

. . . again. . .

2014-03-08 01.46.07

. . . and again. . .

2014-03-08 01.46.48

. . . and again. . .

2014-03-08 01.49.58

. . . until they were all filled and in the pan.

2014-03-08 02.07.27

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.

2014-03-08 02.08.08

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).

2014-03-08 03.36.50

Roasted Veggie Manicotti
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Italian
Serves: 6-7
  • 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
  1. Preheat the oven to 350° Fahrenheit.
  2. 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).
  3. Lightly oil the bottom and sides of a large baking pan with olive oil.
  4. Combine Pasta Sauce with 1 cup water and reserved liquid from roasted veggies.
  5. Spread 1 cup of Pasta Sauce in the bottom of the baking pan.
  6. 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.
  7. 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.
  8. Sprinkle with 1 cup freshly shredded parmesan.
  9. Bake in preheated oven about 45 minutes, or until pasta shells are al dente and sauce is somewhat reduced.
  10. Garnish with more parmesan cheese and the freshly chopped basil.
  11. 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.

2014-03-08 03.39.02

For more Meatless Meal ideas check out what my #SundaySupper friends have cooked up!

Salads, Soups, Stews and Starters


Pastas, Pizzas and Casseroles


Tacos & Everything Wrapped

Other Main and Side Dishes


Sunday Supper Movement
Join the #SundaySupper conversation on twitter Today!

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.

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!



This post is being shared on the following awesome link parties:
Saturday Night Fever

Shine a Spotlight Saturday

A Bouquet of Talent

The Yuck Stops Here

Tagged with 

50 thoughts on “Roasted Veggie Manicotti – a Meatless Meal for #SundaySupper

  1. I definitely stuff the shells uncooked–I know some folks like to cook them first, but seriously, can you imagine how tedious it would be to fill them then?! This recipe sounds delicious!

  2. This is comfort food to the max! Love it!

  3. I love manicotti but it has been ages since I had it. I feel inspired to make it again.

  4. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  5. I *love* manicotti, and if you use a ziploc with the corner snipped off to fill the shells like a piping bag it’s so easy too!

  6. Veggie manicotti sounds like a winner to me!

  7. I love manicotti, but I don’t think I’ve ever made it at home. This needs to change!

  8. I love your recipe!Stuffed shells are a favorite here and with the roasted veggies I bet they taste super delicious 🙂

  9. Stuffing shells can be quite a chore and I’m all for finding an easier way.

  10. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  11. My dad would go crazy for this! Decadent Italian dishes are his favorite.

  12. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  13. I love manicotti, but I don’t think I’ve ever made it. Thanks for the inspiration!

  14. I’ve never made manicotti, but would love to. I’ve always wondered if you could pipe the filling into the pasta with a wide diameter nozzle, but now I’m also intrigued by the crepe method you (and others) mention here!

    • I thought piping it in with a wide diameter nozzle would be a great idea too, but I don’t have one, so I soldiered on with the spoon from one end then from the other method. Can’t wait to try the crepe method! Your Spaghetti sounds yummy! Thanks for stopping by! HUGS

  15. your roasted veggie manicotti looks fabulous!

  16. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  17. I have been wanting to make manicotti and the addition of roasted veggies is perfect!!

    • Bobbi, Thanks for stopping by to check it out! I love your Cheesy Tomato Casserole too, it looks so yummy! HUGS

  18. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  19. Stuffed manicotti are delicious! Great recipe!

    • Thanks so much, Jennifer! I’ve never tried an Olive Tepenade, but I’ve been meaning to, I’ll have to give your a try, it looks yummy. HUGS

  20. What a great idea to use veggies in the filling!

    • Thanks, Shaina! I love the roasted veggies, I hope you will give making up a batch a try! You’re Coco-Nutty bars sure look nutty, & I’m gonna check out the #LeftoversClub for sure! Hope to see you there! HUGS

  21. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  22. I’ve made the crepe manicotti and it’s divine…but your kitchen will still be a mess afterward! I love the idea of adding roasted veggies…your pasta sounds amazing!!!

    • I love the roasted veggies in SOOOO many things! And, Liz, my kitchen is ALWAYS a mess! Your Penne with Tomato and Havarti sounds scrumptious too! HUGS

  23. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  24. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  25. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  26. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  27. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  28. I am with you on the stuffing of the shells. We must find the easiest way possible!

    • You are so right, Dorothy, easier is better in my book. I’ll be trying the crepe method soon, especially since I had some of the stuffing mix left over. I’ll be sure to post about it when I do! Your Chickpea Chile Soup looks so delicious! I’ve got to try something like that soon too. HUGS

  29. YUM!! I love manicotti and yours looks beautiful!!

    • Thanks so much, Jennifer! Glad you stopped by today! And thanks for sharing your healthy version of stuffed peppers! HUGS

  30. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  31. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  32. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  33. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  34. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  35. […] Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos […]

  36. I love cannelloni (that’s how we call them in Italy)! We usually make them with fresh pasta sheets (like for lasagne), fill them and then roll them… they are much easier to make that way. 🙂 Love your filling!

    • Fresh pasta sheets certainly do sound easier! Thats why I’m going to try the crepe method. Much easier to roll than to stuff! I have been wanting to get a pasta attachment for my Kitchen Aid as well, it’s just in the “when I can save enough EXTRA money” category. The EXTRA money always seems to be going towards things like – food, clothing, electricity, gasoline. . . someday all of those things will be magically paid and I’ll get that pasta attachment! Thanks for stopping by! HUGS
      PS Your Baked Apples look delish!

  37. Grrreat idea to stuff shells before a manicotti bake….Your pasta looks super delicious and makes me want to make manicotti, Cheryl =)

    P.s. Love that your daughter is your sous chef =)

    • Thanks, Kim. I love having little sous chefs too! Glad you stopped by today – and your ramen looks delicious! HUGS

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge