Pasta night just got a healthy twist with crazy delicious Pesto Veggie Manicotti!
Course Main Dish
Cuisine Italian
Keyword Pesto Veggie Manicotti
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 431kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
8ozbox of manicotti noodles(one box)
½medium onion
2-3clovesgarlicminced
¼cupgrated carrots and/or zucchini
½tspolive oil
15ozricotta cheese
5ozfresh baby spinach
½tspgarlic powder
1cupshredded parmesan/romano cheese
¼cuppesto
1/2-1cupmozzarella cheese for topping(add as much as you want!)
season to taste with black pepper, salt, parsley, oregano, thyme, and garlic powder.
16ozfire 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!