Southwestern Style Manicotti Vegetarian Food

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

NO BOIL BAKED MANICOTTI RECIPE

Steps:

• Preheat oven to 350 degrees.
• Mix spaghetti sauce and water until well combined. Set aside.
• In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
• Transfer to a piping bag (a gallon Ziploc baggy works well too).
• Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
• Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
• Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
• Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
• Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
• Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
• In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
• Season with white salt or seasoned salt and black pepper to taste.
• Stir in onion mixture and spinach; mix well to combine.
• Spoon into cooked and cooled manicotti shells.
• Pour half of the pasta sauce into the prepared baking dish.
• Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
• Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
• Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
• Cover and bake for 25 minutes.
• Uncover and top with mozzeralla cheese (any amount desired).
• Bake 5 mins longer, or until cheese is melted.
• Let stand 10 mins before serving.
• Note; If desired the spinach can be omitted completely.

SOUTHWESTERN STYLE MANICOTTI - VEGETARIAN

Steps:

• Prepare both kinds of beans according to package directions.
• Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
• Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl. Season with salt and pepper to taste.
• Preheat oven to 375 degrees farenheit.
• Fill pasta with bean mixture and line up in a 13x9 baking dish that has been misted with olive oil.
• Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
• Cover dish with aluminum foil and bake in preheated oven about 30 mins or until bubbly.
• Removed from oven and serve.

VEGETARIAN MANICOTTI

Steps:

• Cook and drain manicotti shells.
• Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
• Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
• Stuff shells with mixture and arrange in baking dish.
• Spoon tomato sauce over shells.
• Bake at 350°F for 20-25 minutes, covered in tinfoil.
• Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.

SOUTHWESTERN MANICOTTI

Steps:

• Grease a 9x13-inch baking dish.
• In a bowl, combine the uncooked ground steak, Italian sausage, beans, chili powder and dried Italian seasoning.
• Spoon into uncooked manicotti shells; arrange in prepared baking dish.
• Combine water and salsa or picante sauce and pour over shells.
• Cover and refrigerate overnight.
• Remove from refrigerator 40 minutes before baking.
• Preheat oven to 350*.
• Cover casserole and bake 1 hour or until meat is no longer pink.
• Uncover; spoon sour cream over the top and sprinkle with Monterey Jack cheese.
• Sprinkle with green onions and bake 10 minutes longer or until cheese is melted and bubbling.