Mama Vic's Vegetarian Manicotti
Vegetarian manicotti is a delicious and easy-to-make dish that's perfect for a weeknight meal or a special occasion.
- Preparing Time: 40 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 7
cheesey
vegetarian
spicy
main dish
italian
filling
cheese
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 225-g box manicotti pasta (14 tubes)
- 1 bay leaf
- 1 filling and topping;
- 755 gram fresh spinach (9-oz), (alternately use frozen spinach)
- 1 small ricotta cheese container, (6-oz)
- 2 oz. parmigiano-regianno
- 2 oz feta
- 8 oz. mozzarella
- 1 tablespoon dried oregano
- 1 parsley small bunch
- 1 fresh basil small bunch
- 1 can your favorite tomatoe spaghetti sauce (or homemade)
- Carbohydrate 35.2925964285714 g
- Cholesterol 105.240857142857 mg
- Fat 16.8397035714286 g
- Fiber 5.16158564211641 g
- Protein 23.6873657142857 g
- Saturated Fat 7.82208878571429 g
- Serving Size 1 1 Serving (263g)
- Sodium 910.050928571429 mg
- Sugar 30.131010786455 g
- Trans Fat 4.68943328571429 g
- Calories 378 calories
I recently had the pleasure of enjoying Mama Vic's vegetarian manicotti, and I must say, it was absolutely delicious! The manicotti shells were cooked to perfection, and the filling was rich and flavorful. I especially loved the combination of spinach, ricotta cheese, and feta. The tomato sauce was also very tasty, and it complemented the manicotti perfectly.Overall, I would highly recommend Mama Vic's vegetarian manicotti to anyone looking for a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion, and it's sure to please everyone at the table.
Step-by-step
- Fill a large pot with salted water, add bay leaf and heat to boiling.
- Add manicotti. Cook about 12 minutes or as specified on box. Drain and rinse with cold water so rolls do not stick. Leave in the seive until it is time for stuffing.
- Cook spinach in small amount of salted water until wilted and drain in seive. Keep pressing down on spinach while in seive to get out every last drop of water. You can even squeeze it in your fist.
- Chop dried spinach and put into large bowl for filling.
- Add feta, ricotta, oregano and eggs to filling bowl
- Grate mozzarella and Parmigiano-Reggianno into the cheese topping bowl. Then remove about half of the cheese and add it to the filling bowl. Keep the rest aside for topping.
- Pour tomatoe sauce into the third bowl and add finely chopped parsley and basil and stir by hand.
- Stir filling ingredients by hand.
- Preheat oven to 350 degrees F
- Take out a good sized baking dish; add a spoonful of tomatoe sauce to bottom, and begin stuffing manicotti rolls. Lay them out in 2 rows. Cover with most of tomatoe sauce and top with most of cheese. Put remaining rolls on top. Pour remaining tomatoe sauce and cheese on top.
- Tent dish lightly with foil so that foil does not touch cheese and put into oven.
- Bake for 40 minutes
- Remove from oven and let sit at least 10 minutes before serving.
