When thinking about what to pair with cheese roasted vegetable baked manicotti, several winning combinations come to mind. A fresh, crisp salad drizzled with a tangy vinaigrette can add brightness to the meal. Think about a simple arugula salad tossed with cherry tomatoes and a splash of balsamic dressing. 

Alternatively, garlic bread serves as a delightful side. The crunchy, buttery pieces complement the creamy pasta beautifully. If you want something lighter, roasted or sautéed greens can work wonders, too. Spinach or broccoli rabe seasoned with olive oil and garlic offers a nice contrast to the rich flavors present in the manicotti.

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Let me tell you why this cheese roasted vegetable baked manicotti is a must-try. If you’re like me, you appreciate a dish that brings a variety of tastes and textures together. This recipe achieves that balance splendidly. Creamy ricotta, chewy pasta, and colorful vegetables unite in a way that is both satisfying and nutritious. What’s not to love? Plus, this dish is simple to prepare ahead of time. After a long day, it’s such a treat to pull a hearty meal from the oven.

I’ve made this manicotti more times than I can count. Each time, the savory aroma fills my kitchen and my family comes running. So, let’s dive into this recipe that practically guarantees smiles around the dinner table.

Ingredients List

Here’s what you’ll need for this delightful dish:

• 14 manicotti pasta shells: These tubes will hold all the delicious fillings.
  
• 15 oz. ricotta cheese: Low-fat or fat-free works well for a lighter option.
  
• 1 large egg, lightly beaten: This helps bind the cheese filling together.
  
• 1 cup shredded part-skim mozzarella cheese, divided: Creamy and melts beautifully.
  
• ½ cup grated Parmesan cheese, divided: Adds a nutty flavor that’s hard to resist.
  
• 8 oz. cremini mushrooms, cleaned and cut into quarters: Earthy and slightly sweet.
  
• 1 small zucchini, chopped: Adds a lovely texture and subtle sweetness.
  
• 1 small eggplant, peeled and diced: Offers a satisfying bite and absorbs flavors well.
  
• 1 tbsp. extra virgin olive oil: A must for roasting vegetables.
  
• 2 cups marinara sauce: The sauce brings everything together.
  
• 2 tbsp chopped fresh basil: Fresh herbs elevate the dish with their flavor.
  
• 1 tsp garlic powder: This gives depth and enhances the overall taste.
  
• Salt and freshly ground black pepper, to taste: Basic seasonings that shouldn’t be overlooked.
  

How to Make “Cheese Roasted Vegetable Baked Manicotti”

Step 1: Prepare the Vegetables

First, preheat your oven to 400°F (200°C). While it’s heating, grab a baking sheet. Toss the chopped zucchini, quartered mushrooms, and diced eggplant in a bowl with olive oil, garlic powder, and a sprinkle of salt and pepper. Spread the vegetables in a single layer on the baking sheet. Roast them for about 25 minutes, or until they’re tender and slightly caramelized. This step really brings out their natural sweetness.

Step 2: Make the Cheese Filling

In a large mixing bowl, combine the ricotta cheese, beaten egg, half of the shredded mozzarella, and half of the grated Parmesan. Stir in the roasted vegetables and fresh basil. It’s a colorful, creamy mixture that’s bursting with flavor. I like to taste it here—adjust the salt and pepper if necessary. You may be tempted to eat it straight from the bowl!

Step 3: Stuff the Manicotti

Next, fill the manicotti shells. I find that using a small spoon makes this job easier. You want to pack the filling carefully, but not too tightly—there’s more room than it looks! Place each filled shell in a baking dish, standing upright if possible.

Step 4: Assemble the Dish

After all the shells are filled, pour the marinara sauce over the top. Use the remaining mozzarella and Parmesan to sprinkle generously over everything. This is where that melty goodness comes in! Cover the dish with foil and pop it in the oven.

Step 5: Bake

Bake the manicotti for 25 minutes covered. Then, for the last 15 minutes, remove the foil. This allows the cheese on top to bubble and brown. You’ll want to keep an eye on it; nothing is worse than burnt cheese!

Step 6: Garnish and Serve

Once baked, remove the manicotti from the oven. Let it cool for about five minutes. Before serving, sprinkle a bit more fresh basil on top for that vibrant touch. Cut yourself a piece, and enjoy the beautiful harmony of flavors.

Nutrition Information

Recipe Notes: A Closer Look at Ingredients

• Manicotti Pasta Shells: These sturdy tubes hold up well. They are usually found in the pasta aisle.
  
• Ricotta Cheese: This creamy cheese adds a delightful richness. Look for brands that use fresh ingredients.
  
• Mozzarella and Parmesan: Two fan-favorites that make for perfect melting companions. I always opt for part-skim versions, but whole milk is also delicious.
  
• Mushrooms: Cremini mushrooms add depth. You could also use button mushrooms in a pinch.
  
• Zucchini and Eggplant: Both are versatile vegetables that blend seamlessly into this dish. Their flavors become richer during roasting.
  
• Extra Virgin Olive Oil: A high-quality oil enhances flavors significantly. Don’t skimp on this!
  
• Marinara Sauce: Choose a quality sauce. Consider making your own if you have the time—it’s rewarding!
  

Recipe Variations

• Add Spinach: Chopped fresh spinach can spruce up the filling and add nutrition.
  
• Use Different Vegetables: Try bell peppers or kale for a fresher twist.
  
• Meat Variation: For those who want a meatier dish, mix in some cooked ground turkey or chicken into the cheese filling.
  
• Gluten-Free Version: Substitute traditional manicotti shells with gluten-free ones for a gluten-free option.
  
• Dairy-Free Option: Use cashew cheese or tofu-based ricotta for a dairy-free alternative that’s still satisfying.
  
• Spiciness: For a bit of heat, consider adding crushed red pepper flakes to the marinara sauce or cheese filling.
  

Pamela Dunlap

Cheese Roasted Vegetable Baked Manicotti

When thinking about what to pair with cheese roasted vegetable baked manicotti, several winning combinations come to mind. A fresh, crisp salad drizzled with a tangy vinaigrette can add brightness to the meal. Think about a simple arugula salad tossed with cherry tomatoes and a splash of balsamic dressing.

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 538

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 14 manicotti pasta shells: These tubes will hold all the delicious fillings.
• 15 oz. ricotta cheese: Low-fat or fat-free works well for a lighter option.
• 1 large egg lightly beaten: This helps bind the cheese filling together.
• 1 cup shredded part-skim mozzarella cheese divided: Creamy and melts beautifully.
• ½ cup grated Parmesan cheese divided: Adds a nutty flavor that’s hard to resist.
• 8 oz. cremini mushrooms cleaned and cut into quarters: Earthy and slightly sweet.
• 1 small zucchini chopped: Adds a lovely texture and subtle sweetness.
• 1 small eggplant peeled and diced: Offers a satisfying bite and absorbs flavors well.
• 1 tbsp. extra virgin olive oil: A must for roasting vegetables.
• 2 cups marinara sauce: The sauce brings everything together.
• 2 tbsp chopped fresh basil: Fresh herbs elevate the dish with their flavor.
• 1 tsp garlic powder: This gives depth and enhances the overall taste.
• Salt and freshly ground black pepper to taste: Basic seasonings that shouldn’t be overlooked.

Equipment

• Bowl, Oven

Method

 

Step 1: Prepare the Vegetables

1. First, preheat your oven to 400°F (200°C). While it’s heating, grab a baking sheet. Toss the chopped zucchini, quartered mushrooms, and diced eggplant in a bowl with olive oil, garlic powder, and a sprinkle of salt and pepper. Spread the vegetables in a single layer on the baking sheet. Roast them for about 25 minutes, or until they’re tender and slightly caramelized. This step really brings out their natural sweetness.

Step 2: Make the Cheese Filling

1. In a large mixing bowl, combine the ricotta cheese, beaten egg, half of the shredded mozzarella, and half of the grated Parmesan. Stir in the roasted vegetables and fresh basil. It’s a colorful, creamy mixture that’s bursting with flavor. I like to taste it here—adjust the salt and pepper if necessary. You may be tempted to eat it straight from the bowl!

Step 3: Stuff the Manicotti

1. Next, fill the manicotti shells. I find that using a small spoon makes this job easier. You want to pack the filling carefully, but not too tightly—there’s more room than it looks! Place each filled shell in a baking dish, standing upright if possible.

Step 4: Assemble the Dish

1. After all the shells are filled, pour the marinara sauce over the top. Use the remaining mozzarella and Parmesan to sprinkle generously over everything. This is where that melty goodness comes in! Cover the dish with foil and pop it in the oven.

Step 5: Bake

1. Bake the manicotti for 25 minutes covered. Then, for the last 15 minutes, remove the foil. This allows the cheese on top to bubble and brown. You’ll want to keep an eye on it; nothing is worse than burnt cheese!

Step 6: Garnish and Serve

1. Once baked, remove the manicotti from the oven. Let it cool for about five minutes. Before serving, sprinkle a bit more fresh basil on top for that vibrant touch. Cut yourself a piece, and enjoy the beautiful harmony of flavors.

Nutrition

Calories: 538kcalCarbohydrates: 74gProtein: 37gFat: 15.1gSaturated Fat: 6.6gTrans Fat: 0.2gCholesterol: 89mgSodium: 1982mgFiber: 13gSugar: 17gVitamin A: 37IUVitamin C: 14mgCalcium: 72mgIron: 15mg

Notes

• Manicotti Pasta Shells: These sturdy tubes hold up well. They are usually found in the pasta aisle.
• Ricotta Cheese: This creamy cheese adds a delightful richness. Look for brands that use fresh ingredients.
• Mozzarella and Parmesan: Two fan-favorites that make for perfect melting companions. I always opt for part-skim versions, but whole milk is also delicious.
• Mushrooms: Cremini mushrooms add depth. You could also use button mushrooms in a pinch.
• Zucchini and Eggplant: Both are versatile vegetables that blend seamlessly into this dish. Their flavors become richer during roasting.
• Extra Virgin Olive Oil: A high-quality oil enhances flavors significantly. Don’t skimp on this!
  
• Marinara Sauce: Choose a quality sauce. Consider making your own if you have the time—it’s rewarding!

Tried this recipe?

Let us know how it was!

FAQs

Conclusion

This cheese roasted vegetable baked manicotti is not just a meal—it’s an experience. It combines the ease of preparation with the satisfaction of a filling, flavorful dish. The vibrant vegetables and rich cheeses create an inviting plate that warms the heart and tickles the taste buds. 

Prepare it ahead of time, and you have a winner for any gathering or a cozy night in. So, roll up your sleeves, gather those ingredients, and enjoy a delightful evening of cooking. You’ll be so glad you did!

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