Vegetarian Stuffed Manicotti

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 662.5
  • Total Fat: 18.3 g
  • Cholesterol: 40.8 mg
  • Sodium: 684.8 mg
  • Total Carbs: 95.1 g
  • Dietary Fiber: 13.0 g
  • Protein: 31.0 g

View full nutritional breakdown of Vegetarian Stuffed Manicotti calories by ingredient
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Number of Servings: 3


    Quinoa, 0.5 cup
    Brown Rice, medium grain, 0.5 cup
    Garlic, 2 cloves
    Onions, raw, 1 small
    Celery, raw, 2 stalk, large
    Baby Carrots, raw, 8 medium
    Zucchini, 0.5 cup, sliced
    Mozzarella Cheese, part skim milk, 2 oz
    Vegetable Stock, home-prepared, 4 cup
    Olive Oil, 1 tbsp
    Rosemary, dried, 1 tsp
    Basil, dried, 1 tbsp
    Manicotti Shells, cooked
    Lentils, 1 cup
    Pumpkin Pasta sauce, 1 cup


Sweat the onions, garlic, celery, carrots and zucchini in olive oil for a few minutes. Once they have softened, add in the rosemary, basil, lentils, rice and quinoa and stir to absorb the flavours. Add the stock and boil until there is very little liquid left in the pot (can take up to one hour).

While the filling cooks, boil the manicotti shells until soft. Drain and add just a bit of olive oil to keep from sticking. Fill the shells with the filling, and place in a dish that has a half cup of sauce in the bottom. Once all of the pasta is in the dish, top with remaining sauce and mozzarella cheese. Cook for a half hour or until the cheese is browned.

Number of Servings: 3

Recipe submitted by SparkPeople user JOURNEYBUG.

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