Wheat-Free, Egg-Free Vegetarian Manicotti

What we love? This Manicotti is wheat-free, egg-free and vegetarian. Plus, you can make it ahead, then bake when you’re ready to serve so it’s piping hot!

Makes: 4 to 6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga & Getty Images

Ingredients for Wheat-Free Manicotti

Pasta and Filling

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 (19 fl oz) cans diced tomato
1 sweet onion, diced
2 tbsp tomato paste
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp fresh basil, chopped
Salt and pepper to taste

Recipe Tips

*We used Tinkyada (brown rice) Grand Shells. If you can't easily locate, then simply cook some gluten-free, egg-free lasagna noodles. Cut each noodle in half, add filling, roll up and add to baking dish.

Instructions for Wheat-Free Manicotti

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 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 grated parmesan cheese or non-dairy mozzarella shreds. Serve.

Photo: Getty

Simon Clarke is a chef and recipe developer.