Wheat-Free, Egg-Free Vegetarian Manicotti

Ingredients

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 (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

Recipe Tip

*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.

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

Instructions

  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. For sauce, heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
  6. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
  7. Remove from heat and, in a food processor, purée until smooth.
  8. Pour tomato sauce over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
  9. Sprinkle with grated parmesan cheese or non-dairy mozzarella shreds. Serve.

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