Baked Manicotti Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8

Baked Manicotti Recipe

NUTRITION · PER SERVING95M COOK
CAL 22%·PRO 40%
CARBS 47G42% OF CAL
5G FIBER0G ADDED0G INTRINSIC32G OTHER10G TOTAL SUGAR
FAT 22G44% OF CAL
9G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-boil manicotti filled with broccoli, egg, and cream, baked in tomato sauce with burrata cheese. Rich and comforting vegetarian pasta baked until golden. Dinner for weeknight cooking.

mainamericanpastacasseroleeggsgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4-6 garlic cloves, roughly chopped
  • 14-ounce can diced tomatoes, with juices ( or crushed or whole)
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 2 teaspoons maple syrup, honey or sugar
  • 1 teaspoon dried Italian seasoning ( or thyme or oregano)
  • 2 tablespoons olive oil
  • 12 ounces broccoli florets (about 5-6 cups raw)
  • 15-ounces whole milk ricotta (or make the vegan tofu ricotta), 2 cups
  • 1 egg (optional)
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon pepper
  • 1/8- 1/4 teaspoon nutmeg
  • 1/2 cup shredded romano or parmesan (or vegan parm)
  • 1 cup shredded mozzarella (or vegan mozzarella)
  • 12 uncooked manicotti shells (7 ounces)
  • 2 burrata balls- optional, but delicious.
PREP
45M
SODIUM
891MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.