Make-Ahead Cheese & Roasted Vegetable Baked Manicotti
Ingredients
The vegetables
-
8
oz
cremini mushrooms, trimmed and quartered
-
1
small or baby
eggplant, diced
-
1
small
zucchini, diced
-
1
tbsp
olive oil
-
to taste
salt
-
to taste
pepper
The pasta and cheese filling
-
1
package
manicotti shells (14 shells)
-
15
oz
ricotta cheese
-
1
egg, beaten
-
½
c
shredded parmesan cheese, divided
-
1
c
shredded part-skim mozzarella cheese, divided
The sauce
-
2
c
jarred marinara sauce
Instructions
- Preheat the oven to 400°F.
- Combine the mushrooms, eggplant, zucchini, olive oil, salt, and pepper in a bowl and toss to coat.
- Transfer the vegetables to a baking sheet and roast for 30 minutes, stirring halfway through.
- Reduce the oven temperature to 350°F if cooking the manicotti the same day; otherwise, turn the oven off.
- Cook the manicotti shells al dente according to package instructions, then drain and cool under cold water.
- In another bowl, mix ricotta, egg, salt, and pepper, then fold in the roasted vegetables, ¼ cup of parmesan, and ½ cup of mozzarella.
- Spread 1 cup of marinara sauce in a casserole dish and fill each manicotti shell with the cheese and vegetable mixture.
- Place the filled manicotti in the dish, top with remaining sauce and cheese.
- To bake immediately, cover with foil and bake at 350°F for 30 minutes, then uncover and bake for an additional 10 minutes.
- To refrigerate, cover with foil and refrigerate for up to one day, then bake at 350°F for 30-40 minutes, uncovering for the last 10 minutes.
- To freeze, cover with plastic wrap and a lid, freeze for up to a month, then bake at 350°F for an hour covered with foil, then uncover and bake for an additional 15 minutes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
575
Total fat
36g
Total carbohydrates
22g
Total protein
43g
Sodium
1573mg
Cholesterol
153mg
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