Veggie Manicotti Recipe

Name: Veggie Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, peeled and chopped; 1/2 cup onion, chopped; 2 garlic cloves, chopped; 1/2 teaspoon dried tarragon; 1/2 teaspoon thyme; 1 (14 ounce) can tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1 (10 ounce) package frozen spinach, drained; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup egg substitute; 1/2 cup parmesan cheese, grated; 2 tablespoons parsley; 6 manicotti, cooked and drained according to package directions divided

Servings: persons

1 small eggplant, peeled and chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/2 teaspoon dried tarragon
1/2 teaspoon thyme
1 (14 ounce) can tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen spinach, drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup egg substitute
1/2 cup parmesan cheese, grated
2 tablespoons parsley
6 manicotti, cooked and drained according to package directions divided

1
Spray a large baking dish (9 x 12) with cooking spray and set aside.
2
Preheat oven to 350-degrees F.
3
Spray a large skillet with cooking spray.
4
Over med heat cook first 5 ingredients (eggplant- thyme) in skillet for 5 minutes or until vegetables are tender.
5
Add tomatoes and tomato sauce and bring sauce to a boil and simmer for 5 minutes.
6
Set aside.
7
In a large bowl combine spinach, ricotta, 1/2 cup of the Mozzarella cheese, egg substitute, Parmesan cheese and parsley, mix well.
8
With small spoon stuff Manicotti shells with cheese/spinach mixture and place in prepared baking dish.
9
Spoon sauce over manicotti and sprinkle with remaining Mozzarella (1/2 cup).
10
Cover and bake for 30- 45 minutes or until heated.

389

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 14 ingredients. The key ingredients include: 1 small eggplant, peeled and chopped, 1/2 cup onion, chopped, 2 garlic cloves, chopped, 1/2 teaspoon dried tarragon, and more.

Yes, Veggie 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!

Veggie Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions