Roasted Vegetable Manicotti

Serves: 8 to 10

Source: The Rest of the Best and More

Ingredients:

  • 1 onion, chopped
  • 2 cups of chopped broccoli
  • 2 cups of chopped cauliflower
  • 2 cups of chopped carrots
  • 1 red pepper
  • 3 tablespoons of olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves of garlic, minced
  • 3 cups of spinach
  • 1 cup grated Parmesan cheese
  • 1 cup of ricotta cheese
  • 1 egg, beaten
  • 2 slices of bread
  • 1/2 cup chopped parsley
  • 1/2 cup fresh basil 0r 1 tablespoon dried basil
  • fresh pepper to taste
  • 16 manicotti shells
  • 28 ounces of tomato sauce

Instructions:

  1. Chop vegetables into 1 inch pieces and toss with oil, vinegar, and garlic. Roast at 350 degrees for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool.
  2. In the food processor, chop bread and herbs and seasonings. Transfer to a bowl.
  3. Pulse vegetables in food processor to a coarse texture. Add bread mixture.
  4. Mix together Parmesan, ricotta and egg. Blend with vegetable mixture.
  5. Cook Manicotti according to package directions. Drain well and fill with ricotta vegetable filling.
  6. Grease 2 (9 x 13) baking dishes. Arrange stuffed shells in baking dishes and top with tomato sauce. Bake at 350 degrees for about 30 minutes.