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Manicotti With Garden Vegetables

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Yellow onion 1 Medium, finely chopped
  Sweet red pepper 1 Medium, cored, seeded, and cut into 1/2 inch squares
  Eggplant 8 Ounce, cut into 1/2 inch cubes (1 Small Sized)
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Garlic 2 Clove (10 gm), minced
  Zucchini 1 Medium, halved lengthwise and thickly sliced
  Minced fresh basil/1.5 teaspoons dried basil, crumbled 1⁄4 Cup (4 tbs)
  Frozen spinach/Regular manicotti 24 Ounce, thawed (2 Packages, 12 Ounce Each)
  Beef stock/Canned beef broth 1⁄3 Cup (5.33 tbs) (Basic)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 400° F.
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion and pepper and saute, stirring occasionally, until softened 3 minutes.
Add the eggplant, salt, thyme, and dried basil, and saute, stirring now and then, for 2 minutes.
Add the garlic and zucchini and saute, stirring occasionally, 3 to 5 minutes more or until all the vegetables are crisp-tender.
Add the fresh basil and toss to mix.
Arrange the manicotti in a lightly greased 13" x 9" x 2" baking dish and cover with the sauteed vegetables.
Pour the stock evenly over all and sprinkle with the cheese.
Cover with foil and bake until the manicotti and vegetables are heated through 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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