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Vegetable Manicotti

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Vegetable Manicotti

4.7 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: bake, manicotti, pasta, vegetables, vegetarian, zucchini
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 249kcal


  • 1 medium carrot
  • 1 medium zucchini
  • 1/2 cup sliced mushrooms, brown, Italian, or Crimini
  • 4 stalk green onion
  • 1 clove garlic
  • 8 ounce manicotti pasta, dry
  • 1 cup tomato sauce
  • 1/3 tablespoon olive oil
  • 2 cup ricotta cheese, part skim milk
  • 1 ounce Parmesan cheese
  • 2 teaspoon basil, dried
  • 2 large egg white
  • 1/2 cup mozzarella cheese


  • Heat oven to 350 degrees.
  • Spray a rectangular baking dish 11×7 inches with cooking spray.
  • Shred carrot and zucchini (1/2 cup each). Slice mushrooms and green onions. Mince garlic.
  • Cook and drain 8 manicotti shells as directed on package (omit salt).
  • Pour 1/3 cup of the tomato sauce into baking dish. While manicotti is cooking, heat oil 10-inch nonstick skillet over medium-high heat.
  • Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except mozzarella cheese.
  • Fill manicotti shells with vegetable mixture; place in baking dish.
  • Pour remaining tomato sauce over manicotti.
  • Sprinkle with mozzarella cheese.
  • Cover and bake 40-45 minutes or until hot and bubbly.
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Calories: 249kcal | Carbohydrates: 29g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 331mg | Fiber: 2g | Sugar: 4g

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