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Vegetable Manicotti

Vegetable Manicotti

Southern Living FEBRUARY 2006

  • Yield: Makes 6 servings
  • Cook time:21 Minutes
  • Prep time:25 Minutes
  • Bake:50 Minutes
  • Stand:10 Minutes


  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 medium eggplant, peeled and cubed
  • 2 medium zucchini, cut in half lengthwise and thinly sliced
  • 1 small onion, cut in half and thinly sliced (about 1/2 cup)
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained
  • 1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 (16-ounce) package shredded mozzarella cheese, divided


Sauté minced garlic in hot olive oil in a large skillet over medium heat 1 minute.

Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15 to 20 minutes or until vegetables are tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper; add diced tomatoes, and remove mixture from heat.

Spoon half of vegetable mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half of mozzarella cheese; top with remaining half of vegetable mixture.

Bake at 375°, uncovered, for 40 minutes. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.


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Vegetable Manicotti recipe