Roasted Vegetable Manicotti

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
335
protein 
17 g
sodium 
583 mg
carbohydrates 
49 g
fat 
10 g
fiber  
5 g
cholesterol 
33 mg
Servings 
8
Ingredients 

8 oz asparagus spears, chopped
8 oz shiitake mushrooms, sliced
2 med yellow onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 Tbsp extra-virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp minced garlic
¾ cup Chèvre cheese
¼ cup Parmesan cheese
2 Tbsp basil
16  6-in by 6-in pasta sheets
3 cups Marinara sauce

Instructions 
  1. Preheat oven to 400F.
  2. Mix together all vegetables, oil, salt, pepper and garlic. Spread out on cookie sheet and bake for 15 minutes, or until lightly browned. Cool. Transfer to a large bowl and mix with cheeses and basil.
  3. Cook pasta sheets in boiling water until al dente, about 7 to 10 minutes.
  4. Place ⅓ cup of vegetable mix on pasta sheet and roll. Spread a small amount of marinara on the bottom of a 9-inch by 13-inch baking pan, lay in manicotti, top with remaining sauce, cover with foil and bake for 30 minutes. Serve 2 manicotti per person.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.