SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
VEGETABLE MANICOTTI - HEALTHY ITALIAN MAIN COURSE RECIPE
This vegetable manicotti is a perfect blend of meatless and slimmed down.
Provided by Carol
Categories Casseroles
Time 55m
Number Of Ingredients 17
Steps:
- Cook the pasta in salted water as the box suggests. Preheat the oven to 400 degrees.
- Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
- Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
- Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
- Cook for 20 to 25 minutes in a preheated 400 degree oven.
- Serve with a pasta and warm crusty bread.
Nutrition Facts : Calories 294 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 526 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
- Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
- Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
VEGETABLE MANICOTTI
Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
- Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
- Fill 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.
- Cover tightly with foil; bake 50 to 60 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 19 g, TransFat 0 g
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
CHEESY VEGETABLE MANICOTTI
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
VEGETARIAN MANICOTTI
Make and share this Vegetarian Manicotti recipe from Food.com.
Provided by DaisyHeadMaisie
Categories Manicotti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
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.
SUZ'S VEGETABLE MANICOTTI
Lower in fat but very tasty vegetable manicotti. Great with a little bit of foccacia and a salad.
Provided by SuzField
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
- Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well.
- Preheat oven to 350 degrees (175 degrees C).
- When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
- In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 55 g, Cholesterol 162.7 mg, Fat 35.7 g, Fiber 6.3 g, Protein 47.1 g, SaturatedFat 19.8 g, Sodium 1168.3 mg, Sugar 16.7 g
VEGGIE MANICOTTI
I came across this recipe when looking for healthy vegetarian pasta recipes that my family would enjoy. Although I haven't made this yet I am planning on making it soon. Recipe source: New Mexico Magazine (January 2004)
Provided by ellie_
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Spray a large baking dish (9 x 12) with cooking spray and set aside.
- Preheat oven to 350-degrees F.
- Spray a large skillet with cooking spray.
- Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
- Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
- Set aside.
- In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
- With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
- Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
- Cover and bake for 30- 45 minutes or until heated.
Nutrition Facts : Calories 358.2, Fat 18.9, SaturatedFat 11.1, Cholesterol 64.5, Sodium 845.3, Carbohydrate 24.3, Fiber 9.4, Sugar 10.8, Protein 27.2
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KATIE LEE'S VERY VEGGIE CHEESY MANICOTTI PASTA RECIPE
From today.com
3.6/5 (26)Total Time 1 hr 10 mins
- 1. Preheat the oven to 375 degrees and grease a 9-inch by 13-inch baking dish with oil or cooking spray.
- 2. Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions.
- 3. 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.
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Reviews 15Estimated Reading Time 3 minsServings 5-6Total Time 1 hr 25 mins
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From elavegan.com
5/5 (5)Calories 468 per servingCategory Main Course, Pasta
- First, prepare the vegan ricotta cheese (click for the recipe and instructions) for the homemade version or use store-bought vegan ricotta or vegan cream cheese.
- Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.
- Next, heat oil in a pan/skillet and sauté onion over medium heat. After a few minutes, add garlic, and spices. Also, add finely chopped spinach and sauté for a further 2-3 minutes.
- Process the spinach mixture and vegan ricotta in a food processor (just pulse a couple of times). If you don't have a food processor or blender, simply add the vegan ricotta to the pan and stir with a wooden spoon. Turn off the heat and set aside. Preheat oven to 360 °F (ca. 180 °C).
VEGETABLE MANICOTTI - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 35 mins
- In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini and cook, stirring, until golden, about 5 minutes. Transfer to a bowl to cool.
- Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper. Rinse the food processor bowl.
- Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates.
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From feastingathome.com
4.5/5 (8)Calories 539 per servingCategory Vegetarian
- At the same time, in a saute pan, heat olive oil over medium-high heat and saute onion 3-4 minutes, stirring. Add garlic, lower heat to medium and saute until golden and tender, 4-5 minutes.
- Place half of the sauteed onions/garlic mixture in a blender (for the sauce) and the other half in a medium bowl (for the filling).
VEGAN STUFFED MANICOTTI RECIPE - PACIFIC FOODS
From pacificfoods.com
4.2/5 (4)Category EntreesCuisine ItalianEstimated Reading Time 1 min
- Preheat oven to 350 degrees. Bring salted water to a boil and cook the pasta two-thirds of the way until very aldente. Coat lightly with oil to prevent sticking and breakage.
- In a medium saucepot, combine tomatoes, Pacific Foods Organic Creamy Tomato Basil Soup, basil, and salt & pepper and cook on low for 35 minutes, stirring to prevent the bottom from burning.
- In a large skillet saute 5 cups worth of fresh spinach until wilted. Let cool then wrap spinach into a ball in cheese cloth and squeeze all the excess water (as much as you can and chop into small pieces.
- To make the filling: combine tofu, lemon zest, lemon juice, salt, pine nuts in a food processor and pulse until the mixture looks like ricotta. Fold in the sauteed chopped spinach.
VEGAN SAUSAGE AND PESTO RICOTTA MANICOTTI - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (3)Category Main CourseServings 3Total Time 45 mins
- First, make the pesto ricotta. Squeeze the tofu over the sink squeezing as much liquid out as possible. If it starts to crumble it's no problem, you will be blending it.
- Then, add all the ricotta ingredients to a food processor. Pulse, scraping down the sides as needed until everything comes together, but still has some texture and looks ricotta like. Set aside.
- Now, begin boiling water for the manicotti. Once it is boiling, cook according to package instructions. This will be enough filling for about half the box(7).
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From myrecipes.com
4/5 (1)Total Time 1 hr 46 minsServings 6
- Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15 to 20 minutes or until vegetables are tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper; add diced tomatoes, and remove mixture from heat.
- Spoon half of vegetable mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half of mozzarella cheese; top with remaining half of vegetable mixture.
- Bake at 375°, uncovered, for 40 minutes. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.
SIMPLE VEGAN MANICOTTI (CANNELLONI RECIPE) - THE SIMPLE ...
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5/5 (2)Total Time 50 minsCategory EntreeCalories 369 per serving
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From ohmyveggies.com
5/5 (1)Total Time 1 hr 40 minsCategory Main CourseCalories 575 per serving
- 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.
BEST EASY VEGAN MANICOTTI - VEGAN BLUEBERRY
From veganblueberry.com
Estimated Reading Time 6 mins
- Boil water and cook 12 manicotti shells according to al dente' package directions (be sure and salt the water!). Place cooked manicotti shells in a bowl/pot of cool water to keep them from sticking together (or cooking further) while you prepare the filling.
- Prepare the filling: Drain the water from your tofu block and gently squeeze to remove any excess moisture. Crumble it with your fingers or a fork. Add softened vegan cream cheese (or sub vegan mayo). Add spices, nutritional yeast, and salt and mix well.
VEGGIE & CHEESE MANICOTTI RECIPE - GOOD LIFE EATS
From goodlifeeats.com
Cuisine ItalianTotal Time 50 minsCategory Main DishCalories 332 per serving
- Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold its shape.). Drain, cool, and set aside till you're ready to stuff the tubes.
- In a medium-sized bowl, combine the ricotta cheese, egg, salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup), and parmesan. Mix well. Grate the carrot, zucchini, squash, and broccoli. Add the vegetables to the cheese mixture and stir to combine.
- Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of sauce, such as Homemade Marinara Sauce. Line the manicotti up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
MANICOTTI RECIPE - WITH CHEESY FILLING - READY IN LESS ...
From showmetheyummy.com
Cuisine American, ItalianTotal Time 50 minsCategory Dinner, PastaCalories 487 per serving
- Preheat oven to 350 degrees F and grease 2 (9x13 inch) baking dishes with cooking spray. Set aside.
- Place cottage cheese, 1/2 of the mozzarella, 1/2 cup of the parmesan, Italian seasoning, basil, garlic powder, onion powder, nutmeg, salt, pepper, and eggs into a food processor.
EASY MEATLESS MANICOTTI RECIPE | MYRECIPES
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4.5/5 (32)Calories 328 per servingServings 7
- Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
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Reviews 1Category EntreeCuisine AmericanEstimated Reading Time 8 mins
- Preheat your oven to 375 F (191 C) and spread half the tomato sauce over the bottom of a tall rimmed baking pan or dish (I used a lasagna pan).
- Use a small or narrow spoon (a baby spoon or grapefruit spoon both work well) to stuff small amounts of ricotta into the shell, then use a chopstick or straw to push the cheese down the tube until the halfway point. Repeat on each side until the shell is full. Repeat with each shell and place in the pan.
- Add more (I used chunky for this) tomato sauce on top. You can either cover or don’t completely cover the noodles with sauce. They will be softer if you do this, so I recommend cooking it for maybe 5 minutes less than the recommended 30 minutes, to ensure your pasta doesn't get soggy.
- Cover (with foil or parchment) and bake for about 30 minutes. Try a small piece on the corner of one of the manicotti to test if it is soft enough. Mine were definitely ready at 30 minutes, but not soggy at all.
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From simplyquinoa.com
4.7/5 (6)Calories 406 per servingCategory Entree
- Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
- Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth. Pulse in spinach.
- Transfer the ricotta to a piping bag (or make your own with a plastic storage bag - watch the video above for instructions!), and set aside.
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From vegangela.com
- In a nonstick skillet, sauté the onions in the oil until translucent. Stir in the spinach and turn off the heat.
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