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Vegetable Manicotti
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Delicious Italian vegetable manicotti pasta topped with cheese!
Ingredients:
  • 12 uncooked manicotti pasta shells
  • 1 container (15 oz) ricotta cheese
  • 1 small zucchini, coarsely shredded (1 cup)
  • 1 cup coarsely shredded carrots (1 1/2 medium)
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons sugar
  • 1 egg white, slightly beaten
  • 1 jar (26 to 30 oz) tomato pasta sauce
  • 2 tablespoons grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain the shells.
  • Mix all remaining ingredients except pasta sauce and Parmesan cheese.
  • Stuff each cooked pasta shell generously with a flavorful 2 tablespoons of vegetable mixture, arranging them with the filling facing upwards in the baking dish. Drizzle the shells with a rich pasta sauce and delicately sprinkle them with Parmesan cheese for a finishing touch.
  • Cover the dish tightly with foil and bake for 50 to 60 minutes, or until piping hot.

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