OCT
04

Manicotti Primavera

Garden Recipes, Italian, Main Dish, Pasta, Vegetarian | 21 comments

I came across this lovely looking vegetarian lasagna recipe recently. I had it on our menu that week, but ended up making something a little different. Instead of the Lasagna Primavera, we ended up with Manicotti Primavera.

Vegetable Manicotti

Eric’s mom thinks that I’m a glutton for punishment for making Manicotti, but I have a little trick up my sleeve to share with you tomorrow. It makes stuffing Manicotti a lot easier, faster, and less messy. But you’ll just have to wait another day for that! Some of you might already know what I’m talking about, but if you don’t – you’ll never look at Manicotti or Stuffed Shells the same.

Vegetarian Manicotti

I served the Manicotti Primavera for our Sunday dinner a few weeks ago. I like to prepare a bigger dinner on Sundays because I have a lot more time. It’s usually a pretty relaxing day in the afternoon and evening here. I served a green salad and Rustic Rosemary Garlic Bread along side. MMmmmm Mmmmmm GOOD!

This recipe is a great way to use up any remaining summer squash and zucchini from your garden, CSA, or the farmer’s market.

Manicotti Primavera

Manicotti Primavera

heavily adapted from Lasagna Primavera
serves 6-8

Print Save Recipe

Ingredients:

15 ounces ricotta cheese
1 egg, beaten
1 teaspoon salt
1/3 teaspoon black pepper
2 cups grated mozzarella cheese, divided
1/2 cup freshly grated parmesan
1/2 cup carrot, grated
1/3 cup zucchini, grated
1/2 cup patty pan squash, grated
1/3 cup broccoli, chopped fine
1/4 cup fresh herbs, chopped (parsley, basil, or a combination)
3 cups sauce, such as Homemade Marinara Sauce

Directions:

Preheat oven to 375 degrees F.

Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it's 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.

Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Serve with a green salad and garlic bread.

Note: If you don't have patty pan squash, just substitute another yellow summer squash.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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21
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Alison @ Ingredients Inc. - October 04, 2010 @ 11:54 am

    This is calling my name and perfect for this time of the year. Looks delish!

    [Reply]

  • 2
    Chicago Cuisine Critique - October 04, 2010 @ 11:59 am

    Yum! This looks and sounds delicious. The cold weather has been making me want lasagna desperately… maybe I will go for this recipe instead. Thanks for sharing. :)

    [Reply]

  • 3
    the blissful baker - October 04, 2010 @ 12:18 pm

    this sounds so tasty! and the photos are great!

    [Reply]

  • 4
    Sarah - October 04, 2010 @ 12:37 pm

    That looks delicious!!

    [Reply]

  • 5
    Tessa - October 04, 2010 @ 3:20 pm

    I adore manicotti! Love your adaption of the recipe. Those blue napkins in your photos are adorable! Where are they from (if you don’t mind telling)?

    [Reply]

    • Katie Goodman

      Katie replied: — October 4th, 2010 @ 6:45 PM

      I think I got the napkins at Cost Plus World Market. I got them this past spring.

  • 6
    Melanie - October 04, 2010 @ 5:11 pm

    The idea of manicotti with this primavera stuffing is brilliant! I can’t wait to hear about your tip on stuffing them. I usually roll up my manicotti in no-boil lasagna sheets that have been soaked in hot water but I’m always looking to simplify even that easy process! Your photos are lovely, as always.

    [Reply]

  • 7
    Lana @ Never Enough Thyme - October 04, 2010 @ 5:29 pm

    I haven’t made manicotti in many years, but your recipe is inspiring me to do so again. Not only does it look beautiful, it sounds delicious. Definitely on my to-try list.

    [Reply]

  • 8
    Jenn from Much to My Delight - October 04, 2010 @ 7:14 pm

    This looks so delicious! I think I know your secret trick but I don’t want to ruin the surprise for others:)

    [Reply]

  • 9
    Cheri - October 04, 2010 @ 10:56 pm

    I have never made manicotti before so I look forward to hearing your secret! Sunday dinners are the best!

    [Reply]

  • 10
    claire - October 05, 2010 @ 8:42 am

    YUM! I love manicotti, but havent had it in forever! your photos are truly beautiful!

    [Reply]

  • 11
    Sarah K. @ The Pajama Chef - October 05, 2010 @ 8:43 am

    THis looks really tasty. Beautiful pictures!

    [Reply]

  • 12
    naomi - October 05, 2010 @ 9:15 am

    I love mancotti, I haven’t made this in a few years. I love this vegetarian recipe.

    [Reply]

  • 13
    Deb Baker - October 05, 2010 @ 3:15 pm

    Looks fantastic…what is patty pan squash?

    [Reply]

  • 14
    Caitlin - October 09, 2010 @ 8:28 am

    How much manicotti did you use? A pound package? It’s not in the ingredient list. (I’m adapting & going with stuffed shells for tonight’s dinner!)

    [Reply]

    • Katie Goodman

      Katie replied: — October 10th, 2010 @ 2:52 PM

      Sorry for the late reply. I have been out of town with limited Internet access. I believe one box had twelve.

  • 15
    Judy - August 07, 2011 @ 3:17 pm

    Hey!
    Just found your website. Love your recipes and pictures. OK, crazy question…. where did you get the light blue cute napkin under the plate in your picture??
    Love them!
    Thanks,
    Judy

    [Reply]

    • Katie Goodman

      Katie replied: — August 7th, 2011 @ 3:32 PM

      I purchased them at Cost Plus World Market. Not sure if they still have them; it was a while ago.

  • 16
    Caroline - December 17, 2011 @ 6:01 pm

    I wish I could give you a great big hug Katie… This is my #1 go-to recipe for Sunday dinner. We’ve made it probably 6 times this year, and the last time I made it, my 11 month old son actually ate one whole manicotti. I consider that a feat since he doesn’t “finish” his plate any other time. Thank you so much – and I look forward to more of your amazing recipes in the future!!

    [Reply]

    • Katie Goodman

      Katie replied: — December 18th, 2011 @ 8:10 AM

      Hi Caroline – That is so wonderful! I know exactly what you mean about kids finishing their plate. We recently discovered my daughter loves homemade tomato soup and now we want to have that in a regular rotation. It’s great to have a meal they don’t struggle with. So glad you are loving this recipe and thanks so much for the comment. Happy Holidays!

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