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Roasted Vegetable Manicotti
Makes 8 servings
*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
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.
  • 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

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

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