Vegetable Manicotti Recipe

Name: Vegetable Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 3 tablespoons olive oil; 1 medium eggplant, peeled and cubed; 2 medium zucchini, cut in half lengthwise and thinly sliced; 12 ounces sliced button mushrooms; ½ teaspoon salt; ½ teaspoon italian seasoning; 14-½ teaspoon freshly ground coarse black pepper; 2 (14 1/2 ounce) cans diced tomatoes with basil and oregano; 1 (15 ounce) packagefrozen cheese-stuffed manicotti (in frozen state, do not thaw); ½ cup robust red wine; ½ cup freshly grated parmesan cheese; 1 (16 ounce) packageshredded mozzarella cheese, divided

Servings: persons

2 garlic cloves, minced
3 tablespoons olive oil
1 medium eggplant, peeled and cubed
2 medium zucchini, cut in half lengthwise and thinly sliced
12 ounces sliced button mushrooms
½ teaspoon salt
½ teaspoon italian seasoning
14-½ teaspoon freshly ground coarse black pepper
2 (14 1/2 ounce) cans diced tomatoes with basil and oregano
1 (15 ounce) packagefrozen cheese-stuffed manicotti (in frozen state, do not thaw)
½ cup robust red wine
½ cup freshly grated parmesan cheese
1 (16 ounce) packageshredded mozzarella cheese, divided

1
Preheat oven to 375F.
2
Saute minced garlic in hot olive oil in a large skillet over medium heat 1 minute.
3
Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15-20 minutes or until vegetables are tender and liquid evaporates.
4
Stir in salt, Italian seasoning and pepper; add diced tomatoes and wine, and remove mixture from heat.
5
Spoon half the mixture in bottom of a highly greased 13x9-inch basking dish.
6
Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half the mozzarella cheese; top with remaining half of vegetable mixture.
7
Bake uncovered, for 40 minutes.
8
Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 minutes more or until cheese is melted and bubbly.
9
Let stand 10 minutes before serving.
10
Serve with a green salad with a vinaigrette dressing, a warm Italian or French bread and a nice robust red wine.
11
Enjoy!

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 garlic cloves, minced, 3 tablespoons olive oil, 1 medium eggplant, peeled and cubed, 2 medium zucchini, cut in half lengthwise and thinly sliced, and more.

Yes, Vegetable Manicotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions