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Manicotti Primavera


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  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper
  • 2 cups grated mozzarella cheese, divided
  • 1/2 cup freshly grated parmesan
  • 1/2 cup carrot, grated
  • 1/3 cup zucchini, grated
  • 1/2 cup summer squash, grated
  • 1/3 cup broccoli, chopped fine
  • 1/4 cup fresh herbs, chopped (parsley, basil, or a combination)
  • 3 cups marinara sauce


Adapted from


Step 1

Preheat oven to 375 degrees F.

Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it's shape.). Drain, cool, and set aside till you're ready to stuff the tubes.

In a medium sized bowl, Combine the ricotta cheese, egg, salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup), and parmesan. Mix well. Grate the carrot, zucchini, squash, and broccoli. Add the vegetables to the cheese mixture and stir to combine.

Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of sauce, such as Homemade Marinara Sauce. Line the manicotti up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving


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