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Roasted Vegetable Manicotti
Makes 8 servings
Ingredients
*1 1/2 cups chopped asparagus spears
*4 cups sliced shiitake mushrooms
*2 medium yellow onions, sliced
*1 sliced red bell pepper
*1 sliced yellow bell pepper
*2 tbls. olive oil
*1 tsp. salt
*1/2 tsp. black pepper
*1 1/2 tbls. minced fresh garlic
*3/4 cup chevre cheese
*1/4 cup grated Parmesan cheese
*2 tbls. chopped fresh basil
*16 6" x 6" pasta sheets
*3 cups Canyon Ranch Classic Marinara Sauce
Instructions
1Preheat oven to 400 degrees.
2Mix together all vegetables, oil, salt, pepper and garlic. Spread out on a sheet pan and roast for 15 minutes or until lightly browned. Cool. Place roasted vegetables in a medium bowl and mix in cheeses and basil.
3Cook pasta sheets in boiling water until al dente, about 7 to 10 minutes.
4Place ⅓ cup of vegetable mix on pasta sheet and roll. Repeat to make 16 manicotti.
5Spread a small amount of Marinara Sauce on the bottom of a lightly oiled 9"x13" baking pan. Arrange manicotti on layer of sauce, top with remaining sauce, cover with foil and bake for 30 minutes.
Notes
  • Check your grocer's freezer for ultra-convenient pre-cooked pasta sheets.
  • EACH 2 MANICOTTI SERVING CONTAINS APPROXIMATELY: 355 calories, 49 gm. carbohydrate, 10 gm. fat, 33 mg. cholesterol, 17 gm. protein, 583 mg. sodium, 5 gm. fiber

Source
coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com