Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Vegetable Manicotti
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 4
- Ingredients 10
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
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
-
Step2Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
-
Step3Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
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Step4Cover tightly with foil; bake 50 to 60 minutes or until hot.
Nutrition
620
Calories
20g
Total Fat
27g
Protein
84g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 620
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 1390mg
- 58%
- Potassium
- 960mg
- 27%
- Total Carbohydrate
- 84g
- 28%
- Dietary Fiber
- 7g
- 26%
- Sugars
- 19g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 30%
- 30%
- Calcium
- 50%
- 50%
- Iron
- 25%
- 25%
Exchanges:
4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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