Baked Vegetarian Manicotti
Makes: 4-6 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
Ingredients
Manicotti
- 12 oven-ready manicotti noodles [we used GF Tinkyada grand shells]
- 2 cups (475 mL) zucchini, diced
- 1 cup (250 mL) eggplant, diced
- 1 cup (250 mL) leeks, thinly sliced
- 1 cup (250 mL) tomato, seeded, diced
- 4 tbsp fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Alternative cheese shreds (e.g. Daiya Foods mozzarella) or grated parmesan cheese
Tomato Sauce
- 2 (540 mL) cans diced tomato
- 1 sweet onion, diced
- 2 tbsp (60 mL) tomato paste
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350° F.
- Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
- Toss vegetables with fresh basil, salt and pepper.
- Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
- For tomato sauce, heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
- Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
- Remove from heat and, in a food processor, purée until smooth.
- Pour tomato sauce over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
- Sprinkle with alternative cheese shreds (or parmesan cheese if not allergic). Serve.
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