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Roasted Vegetable Manicotti with Cheese Sauce

A delicious dish to celebrate fall and a visit to the market garden

  1. 1 onion
  2. 2 cups chopped broccoli
  3. 2 cups chopped cauliflower
  4. 2 cups chopped carrot
  5. 1 red pepper
  6. 3 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 2 garlic cloves, minced
  9. 3 cups spinach
  10. 1 cup freshly grated Parmesan cheese
  11. 1 cup ricotta cheese
  12. 1 egg, beaten
  13. 2 slices bread
  14. 1/2 cup fresh parsley
  15. 1/2 cup fresh basil
  16. salt and pepper to taste
  17. 16 manicotti shells
  18. 2 – 14 oz. cans tomato sauce
  19. Asiago cheese, grated
Cheese Sauce
  1. 3 Tbsp. butter
  2. 3 Tbsp. flour
  3. 3 cups milk
  4. 2 cups grated mozzarella or Swiss cheese
  5. 1 tsp. Worcestershire sauce
  6. dash hot pepper sauce
  7. salt and pepper to taste
  1. Chop vegetables into 1″ pieces. Toss with oil, vinegar and garlic. Roast at 350 F. for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool. Pulse vegetables in food processor to a coarse texture.
  2. Mix together Parmesan, ricotta and egg. Blend with vegetables.
  3. In food processor, whirl bread, herbs and seasonings. Add to vegetable mixture.
  4. Cook manicotti according to package directions. Drain well. Fill with vegetable mixture using spoon or very small knife.
  5. Pour tomato sauce in bottom of two 9X13″ baking dishes and arrange stuffed manicotti in each baking dish.
  6. Make cheese sauce and pour over manicotti. Sprinkle with grated Asiago. Bake at 350 F. for about 30 minutes.
To make cheese sauce
  1. Melt butter over medium heat and blend in flour. Cook for 1 minute, stirring constantly until smooth and bubbly. Reduce heat to medium-low. Gradually add milk, stirring constantly until thickened. Add cheese, Worcestershire and hot pepper to thickened mixture and stir until cheese is melted. Add salt and pepper.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.