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Wheat-Free, Egg-Free Vegetarian Manicotti

Posted By Simon Clarke On 2012/05/17 @ 10:25 am In Eggs,Fish,Main Dishes,Mustard,Other Legumes,Pasta,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat | No Comments


Serves 4 to 6
Free of: All top allergens and gluten-free.



  • 12 oven-ready manicotti noodles* [use gluten-free, egg-free]
  • 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
  • Grated parmesan cheese or non-dairy mozzarella shreds


  1. Preheat oven to 350° F.
  2. 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.
  3. Toss vegetables with fresh basil, salt and pepper.
  4. Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
  5. Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
  6. Sprinkle with grated parmesan cheese or non-dairy mozzarella shreds. Serve.
*Note: 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.

Tomato Sauce


  • 2 (540 mL) 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


  1. Heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
  2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
  3. Remove from heat and, in a food processor, purée until smooth.
  4. Pour over manicotti and bake as noted.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine.
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** Disclaimer ** for any and all recipes associated with Food Allergy Awareness Day on TasteSpotting: “Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.”

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[3] Nut-free Pesto Sauce: http://www.allergicliving.com/features.asp?copy_id=190

[4] Bolognese Sauce: http://www.allergicliving.com/features.asp?copy_id=188

[5] Sauce alla Puttanesca: http://www.allergicliving.com/features.asp?copy_id=331

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