Cheesy Veggie Manicotti

I’m a pasta girl! I love a hearty Italian style dinner served with a fresh salad and bread sticks. I found this recipe in a magazine and thought how easy it would be to add ground beef or chicken and make it a non vegetarian dish. However, I like to, occasionally, make a meatless meal and decided this would be a good one to try.  cvm1

My husband doesn’t mind the occasional meatless meal, but overall he’s a meat lover for sure.



I decided to make this for myself on a night that he was out of town. I know what you are thinking, “that’s a lot of food for one person,” but a girl’s gotta eat! I thought it was pretty tasty and when I make it again I will probably throw in some meat. Ya know, to make it “husband approved.” 🙂cvmi1

Pretty veggies!

Make sure the veggies are tender before you add them to the cheese mixture. A pasta dish with a “crunch” is not good.


I hope you make this dish soon. Let me know if you keep it vegetarian or if you add meat to it.

Cheesy Veggie Manicotti


  • One package Manicotti
  • 2 tabelspoons of olive oil
  • 1 1/3 cups of zucchini
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped onion
  • 1 10 oz. package frozen spinach
  • 1 1/2 cups shredded Italian style cheese
  • 1 cup Ricotta Cheese
  • 1/4 tsp salt
  • 1/8 cayenne pepper
  • 1 14-to 16 oz. jar tomato sauce


  • Cook pasta according to package directions
  • Preheat oven to 350 degrees
  • In a large skillet heat oil over medium-high heat
  • Add carrots,zucchini, and onion; cook for 3-5 minutes or until vegetables are tender, stirring occasionally
  • Stir in spinach; cook and stir for 1 minute
  • Transfer spinach mixture to a large bowl
  • Stir in one cup of the shredded cheese, ricotta cheese, salt and cayenne pepper
  • Spread pasta sauce in the bottom of a 3 qt. rectangular baking dish
  • Spoon a rounded 2 tablespoons of the cheese mixture to fill the manicotti noodles. May need more or less
  • Arrange pasta in the baking dish
  • Bake covered for 25-30 min or until heated through
  • Sprinkle with the 1/2 cup shredded cheese.


Adapted from Better Homes and Gardens

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