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Wheat-Free, Egg-Free Vegetarian Manicotti


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




  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



  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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Pasta Sauce Recipes:

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