We are about to change the game with this recipe. This WILL be the only way you will want to make manicotti. I promise you, you won’t even miss the meat either! Move over other dinner plans because this Easy No Boil Vegetarian Manicotti is here to stay. Yes, you heard me right– no boil. No more having to wait until the noodles are done to then try to stuff them without them ripping. This foolproof way of making manicotti is going to quickly become one of your all time favorites. Loaded with a delicious veggie blend, creamy ricotta & Italian cheeses– I mean let’s get started shall we??
What was the Inspiration Behind the No Boil Vegetarian Manicotti?
It is time to trade our our tank tops for cozy sweatshirts, and you know what I am not mad about it! I love Summer, but Fall is one of my favorite seasons. With that being said, we also need some delicious comfort family recipes that we can make during the Fall that scream cozy! This Easy No Boil Vegetarian Manicotti does just that, it is filled with creamy ricotta and delicious Italian cheeses. Which are made from milk containing only just 3 simple ingredients milk, vitamin A, and Vitamin D.
Moo & Brew Event at Grants Farm
After school started we started to set new goals for our family in regards to meal planning & moving our body more throughout the week. Therefore, when I recently went to the Moo & Brew Event at Grant’s Farm put on by Midwest Dairy, I learned that a lot of the things dairy farmers do on their farm are similar to the sustainable practices and goals we have at home too!
In my opinion during the Fall & school months we need recipes we can prepare ahead of time. Just like we prioritize meal planning throughout the week, dairy farmers prioritize their animals, by working with veterinarians, nutritionists and even hoof trimers to keep their cows happy and healthy! In addition, one of the neatest sustainable practices I learned about as well, is that just like our family setting goals, the amazing dairy farmers have a big goal as well. For instance they are committing to becoming carbon neutral or better by 2050- using science, technology and innovation!
I am so thankful that HGHF gets to work closely with Midwest Dairy to bring you this nutritious and delicious recipe and also knowing that we also are supporting our local dairy farmers when making this recipe! Additionally as a woman run buisness it is really amazing to know that 30% of U.S farmers are women. Over 300 million acres of farmland being taken care of, often while raising families of their own. So in turn the dairy farmers are supporting us, which helps us support them, which provides support for all of us!
To find out more about the sustainable practices and what day to day life is like on a real dairy farm click the link right here!
How Does this “No Boil” Magic Work Exactly?!
This Easy No Boil Vegetarian Manicotti is truly magic and let me show you how! Below I am sharing with you the easy steps to stuffing this manicotti. Above all it is easier to stuff the hard noodles than the ones that are partially boiled. Check out the easy steps below!
- After you have sautéed your veggies and created our manicotti filling mixture you will take each manicotti noodle and hold it vertically with your hand cupping the bottom. Then take a small spoon and start stuffing the uncooked manicotti noodle. Use the bottom handle of the spoon to push any stuffing down further if needed.
- Next you will place each uncooked noodle stuffed at the bottom of your 9 X 13 baking dish that has 1/2 of your marinara mixture and cheese sprinkled.
- Then continue stuffing your manicotti noodles one by one and filling the baking dish. The dish you see above is a smaller dish in order to be able to capture the steps more closely
- After pour the remaining marinara mixture on top of the noodles. ( the marinara mixture covering over the noodles will actually “boil” the noodles in the oven!
- Lastly sprinkle with the remaining Italian shredded cheese. Cover with aluminum foil and bake at 350 for 50 minutes. Then you will bake uncovered for 10 more minutes.
What Nutritious Ingredients are in the Easy No Boil Vegetarian Manicotti?
1 box Manicotti Noodles
28 oz Marinara Sauce
12 oz Shredded Italian Cheese
15 oz Whole Milk Ricotta
1 cup chopped spinach
3 Baby Bella Mushrooms
1/2 zucchini in bite sized pieces
1/2 yellow squash in bite sized pieces
1 egg
1 tbsp butter
2 cloves garlic minced
1 tsp salt
garlic powder 1/2 tsp
onion powder 1/2 tsp
basil 1/2 tsp
paprika 1/2 tsp
What Other HGHF + Midwest Dairy Recipes Should I Make Next?
Instant Pot Simple Creamy Tomato Herb Pasta
Grilled Salmon with Grueyere Creamed Spinach
How to Throw the Best Cheese & Wine Pairing Event
Easy Cheesy Holiday Wreath
Simple and Delicious BLT Pasta Salad
Questions When Making the Easy No Boil Vegetarian Manicotti
Can I use frozen spinach instead of raw spinach in the Easy No Boil Vegetarian Manicotti?
Yes! Both frozen spinach and raw spinach work perfectly
Am I able to freeze the Easy No Boil Vegetarian Manicotti?
You sure can!! It is PERFECT to freeze. I love to make this and have one dinner for my family and then freeze the other half for a week to come. This is also perfect to freeze or take to friends, neighbors, friends who just had a baby etc. endless possibilities 🙂 [see the recipe card for freezer instructions]
What is the best way to prep the Easy No Boil Vegetarian Manicotti for meal prep?
Depending on how many servings you are wanting at a time. Stuff all your manicotti then figure out how many dishes you need to split it between depending on what servings you want to eat at that time, what you want to freeze etc. Then just divide out the marinara mixture and do what you normally would in one dish but split among what you need. Just make sure the noodles are covered with the sauce so they boil properly in the oven.
Do I have to stick with this veggie combination or can I try another variety?
I am sure you could do a different variety! I have not tried, but please let me know what you try 🙂
Am I able to use other cheese besides the Italian Shredded Cheese?
Sure! I love how the Italian shredded cheese is sharper, so it helps cut through the more mild ricotta creamy cheese. So I would recommended a sharper cheese if going for an alternative.
Easy No Boil Vegetarian Manicotti
Ingredients
- 1 box Manicotti Noodles
- 28 oz Marinara Sauce
- 12 oz Shredded Italian Cheese
- 15 oz Whole Milk Ricotta
- 1 cup chopped spinach
- 3 Baby Bella Mushrooms
- 1/2 zucchini in bite sized pieces
- 1/2 yellow squash in bite sized pieces
- 1 egg
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp basil
- 1/2 tsp paprika
Instructions
- Preheat oven to 350 degrees and grease a 9 X 13 baking dish
- Then in a large frying pan add 2 tbsp unsalted butter and turn to medium heat. Let it heat for 1 minute. Next add in your 2 cloves minced garlic and with spatula mix into the butter
- While the butter is heating up & the garlic is sautéing chop your 1/2 zucchini , 1/2 yellow squash and baby Bella mushrooms into small bite sized pieces. Then add the veggies into the butter garlic mixture on the stove
- Season with 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika and 1/2 tsp dried basil. Sauté for 5 minutes.
- While the veggies are sautéing in a large mixing bowl add in the ricotta, egg and 1/2 cup Italian Cheese and whisk until incorporated. Then add your sautéed veggies on top and chopped raw spinach, fold both into your manicotti filling. Sprinkle with a dash more of dried basil, paprika and salt.
- After in a large bowl you will add your 28 oz marinara sauce of choice and 1 cup water. Whisk until fully mixed. Then pour half of the marinara sauce mixture at the bottom of your greased 9 X 13 dish.
- Next sprinkle half of what is left of the Italian Cheese on top of the sauce
Filling the uncooked manicotti noodles
- Next you will take each manicotti noodle and hold it vertically with your hand cupping the bottom. Then take a small spoon and start stuffing the uncooked manicotti noodle with the manicotti filling. Use the bottom handle of the spoon to push any stuffing down further if needed.
- Next you will place each uncooked noodle stuffed at the bottom of your 9 X 13 baking dish that has 1/2 of your marinara mixture and cheese sprinkled.
- Then continue stuffing your manicotti noodles one by one and filling the baking dish. The dish you see above is a smaller dish in order to be able to capture the steps more closely
- After pour the remaining marinara mixture on top of the noodles. ( the marinara mixture covering over the noodles will actually “boil” the noodles in the oven!
- Lastly sprinkle with the remaining Italian shredded cheese. Cover with aluminum foil and bake at 350 for 50 minutes. Then you will bake uncovered for 10 more minutes. Then serve with a delicious baguette or salad! Enjoy!
Freezer Instructions
- Since the manicotti noodles come in sheets of 7, sometimes I will do one sheet of the noodles ( 7 of them) in a smaller 8 X 8 dish and the other in an identical dish. That way I am splitting the marinara sauce between the two 8 X 8 dishes too. I will prepare the noodles like normal, top it with the extra marinara and cheese. Then I will cover one with aluminum foil and not bake at all and freeze. The other I will put in oven to make right away
- When you are ready to heat, pre heat oven for 350 and add on 45 minutes to 50 minutes depending on your oven to the orginal time. I will add more cheese to the top when I take the aluminum foil off.
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