Ingredients

The following ingredients have 4 Servings
  • 8 oz. cremini mushrooms (trimmed and quartered)
  • 1 small (or baby eggplant, diced)
  • 1 small zucchini (diced)
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1 package manicotti shells (14 shells)
  • 15 oz. ricotta cheese (I use low fat or fat-free)
  • 1 egg (beaten)
  • 1/2 c. shredded parmesan cheese (divided)
  • 1 c. shredded part-skim mozzarella cheese (divided)
  • 2 c. jarred marinara sauce

Instruction

  • Preheat oven to 400 degrees.
  • Combine mushrooms, eggplant, zucchini, olive oil, salt and pepper in a large bowl; toss to coat. Transfer to rimmed baking sheet and roast for 30 minutes, stirring halfway through cooking time, or until vegetables are softened and just starting to brown. Set aside.
  • If you're planning on eating the manicotti the same day you make it, reduce oven temperature to 350 degrees. Otherwise, turn oven off.
  • Cook manicotti shells al dente, according to package instructions. Drain and run under cold water until shells are cool enough to handle.
  • While shells are boiling, in another large bowl, stir together ricotta, egg, salt and pepper. Fold in roasted vegetables, 1/4 c. parmesan cheese, and 1/2 c. mozzarella cheese.
  • Spread 1 cup of marinara sauce on the bottom of a 9 x 13 casserole dish (use a freezer-to-oven safe dish if freezing). Using a small spoon, carefully fill each manicotti shell with cheese and vegetable mixture. Place finished manicotti in baking dish. Once all manicotti are filled, top with remaining sauce and cheese.