Winter veggie manicotti
Because manicotti doesn't have to be oozing with heavy cheese and meat to be a real meal.
Vegetarian-friendly pasta usually just means more and more ricotta cheese. That's not necessarily a bad thing, but why leave out all those tasty vegetable options?
This baked manicotti dish uses winter's root veggies. They are roasted with a Mediterranean spice blend called za'atar, so they are extra tasty, then tossed with ricotta and kale. Yum! It is comforting and healthy.
Well-cooked pasta is the key to a great pasta dish. Check out my video on homemade pasta. I offer up some great tips on making the perfect pasta every time.
- 1 pound parsnip
- 1/2 pound carrots
- 1 red onion
- 2 teaspoons za'atar seasoning
- 15 ounces ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 pound manicotti pasta
- 1 tablespoon olive oil
- 1 ounce kale, chopped
- 4 cups marinara sauce
- Sea salt to taste
Cut the parsnips, carrots, and red onions into tiny cubes, about 1/4 quarter inch thick. Toss them with olive oil and the za'atar seasoning. Sprinkle with 1/2 teaspoon salt.
Place them on a lined baking sheet and roast them at 400° F for about 45 minutes, until tender.
Toss the roasted veggies, kale and ricotta in a mixing bowl and mix until combined.
Cook the pasta per my instructions above.
Stuff the cooked manicotti with the ricotta-veggie mixture. I find this easiest to do by hand. It's messy but much faster.
Spread 1/4 cup marinara sauce in a baking dish, then line it with the stuffed manicotti. Top with remaining sauce. Cover with shredded mozzarella.
Bake for 30 minutes covered, then 10 uncovered, or until the sauce is bubbling and the cheese is melted.