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Pesto Veggie Manicotti

Name: Pesto Veggie Manicotti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz box of manicotti noodles ((one box)); 1/2 medium onion; 2-3 cloves garlic (minced); 1/4 cup grated carrots and/or zucchini; 1/2 tsp olive oil; 15 oz ricotta cheese; 5 oz fresh baby spinach; 1/2 tsp garlic powder; 1 cup shredded parmesan/romano cheese; 1/4 cup pesto; 1/2-1 cup mozzarella cheese for topping ((add as much as you want!)); season to taste with black pepper, salt, parsley, oregano, thyme, and garlic powder.; 16 oz fire roasted marinara sauce [see post for recipe] or your favorite red sauce

Published: July 19, 2011Updated: March 11, 2022Author: Jenn Laughlin

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Pasta night just got a healthy vegetarian twist with crazy delicious Pesto Veggie Manicotti!

This delish recipe has been in our family for ages, so it’s only fitting that I finally measure it out and type it up for you here. Yay!

There’s almost always a batch in my freezer at all times and my go-to when friends or family need a hearty vegetarian meal. Hopefully you’ll love it as much as we do!

special diets and swaps

T-Rex chefs, feel free to add ground turkey to the dish – it’s a delicious addition and frequently requested by my husband. Simply brown the meat with your favorite Italian seasonings [parsley, oregano, basil, etc…] and a little garlic/onion powder to taste. Mix into your cheesy veggie filling and you’re good to go!

No manicotti noodles? No problem! Simply boil up some lasagna noodles, spread them with the filling, and roll ’em up! The results are easy and delicious!

Feel free to use homemade or store bought pesto here. I love the one Buitoni makes and even have a few fun pesto recipes on ze blog. You can even make it with Kale Pesto!

update:

Hookay sooo… tried this with some sauteed mushrooms and it was INSANELY GOOD! Get on that. stat… and save me a piece while you’re at it! This filling also makes ridiculously amazing stuffed shells + stuffed spaghetti squash too!

Pesto Veggie Manicotti

This marvelous manicotti recipe is a must make! It freezes perfectly so feel free to double the recipe and squirrel some away for a later day.

Pesto Veggie Manicotti

Pasta night just got a healthy twist with crazy delicious Pesto Veggie Manicotti!

5 from 22 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Pesto Veggie Manicotti

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

8 oz box of manicotti noodles (one box)
1/2 medium onion
2-3 cloves garlic minced
1/4 cup grated carrots and/or zucchini
1/2 tsp olive oil
15 oz ricotta cheese
5 oz fresh baby spinach
1/2 tsp garlic powder
1 cup shredded parmesan/romano cheese
1/4 cup pesto
1/2-1 cup mozzarella cheese for topping (add as much as you want!)
season to taste with black pepper, salt, parsley, oregano, thyme, and garlic powder.
16 oz fire roasted marinara sauce [see post for recipe] or your favorite red sauce

Instructions

Preheat your oven to 350 degrees F.
Gently boil shells for approx. 11 min or until tender/al dente.
Drain and arrange cooked noodles in a glass baking dish with a thin layer of spaghetti sauce on the bottom.
Fun fact: if you roll the noodles in the red sauce it will help prevent them from sticking/wilting! Dice and sauté, onions and garlic together with shredded carrots and 1/2 tsp of olive oil.
In a large bowl, fold ricotta, parm/romano cheeses, pesto, and torn spinach together with all your herbs and spices. Season to taste.
Next, add your veggies to the mix.
You are free to use your fingers, but putting the stuffing in a bag with a hole cut in the corner and squeezing is muuuch easier! Stuff the noodles gently and pour a generous pile of sauce on top.
Top with sliced or grated mozzarella and parmesan cheese [use as much as you’d like!] and bake for approx. 20-30 minutes at 350 F. Enjoy!

Notes

A little Italian blend seasoning in the filing is an amazing if you have any handy! Mushrooms (chopped and sautéed) are also an excellent addition.

Nutrition Facts below are an estimate from an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 431kcal, Carbohydrates: 38g, Protein: 23g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 55mg, Sodium: 903mg, Potassium: 593mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4150IU, Vitamin C: 13.2mg, Calcium: 455mg, Iron: 2.4mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

BONUS! Fire Roasted Tomato Sauce Recipe

Here’s the rockin’ recipe for my go-to fire roasted tomato sauce. It’s great in this pesto veggie manicotti and also amazing as as sauce for ravioli, tortellini, or your favorite type of pasta. Enjoy!

ingredients

28 oz can diced/crushed tomatoes
14.5 oz can fire roasted diced tomatoes
2-4 oz of tomato paste (controls the thickness)
1/2 tsp garlic powder
1/4 tsp salt
1 tsp dried oregano
1 tsp dried basil
1-2 tsp dried parsley
3 bay leaves
1/2 tsp cayenne pepper
Freshly ground black pepper, to taste

instructions

In a blender or food processor, add tomatoes and blend for just a few seconds, until tomatoes look more crushed than diced. Pour tomatoes into your crockpot, season, and walk away! Set crockpot to low if you’ll be leaving the house and high if you’ll be around the house. No crock pot? Simply add to a sauce pot and cook at low to medium-low on the stove-top. Super easy!

so. . . how was it?!

Face-stuffing good! I typically use jarred sauces for my pasta dishes but using my homemade fire-roasted sauce and a lil punch of pesto totally took it to the next level! I’m beyond ready for dinnertime now because its time for leftovers! Yay!

If you get a chance to try this vegetarian pesto veggie manicotti, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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