Vegetable Manicotti

Name: Vegetable Manicotti
Ingredients: 2 garlic cloves, minced; 3 tablespoons olive oil; 1 medium eggplant, peeled and cubed; 2 medium zucchini, cut in half lengthwise and thinly sliced; 1 small onion, cut in half and thinly sliced (about 1/2 cup); 1 (8-ounce) package sliced fresh mushrooms; 1/2 teaspoon salt; 1/2 teaspoon Italian seasoning; 1/4 teaspoon pepper; 2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained; 1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed; 1/2 cup freshly grated Parmesan cheese; 1 (16-ounce) package shredded mozzarella cheese, divided

13 ingredients

4 steps

Ingredients

2 garlic cloves, minced
3 tablespoons olive oil
1 medium eggplant, peeled and cubed
2 medium zucchini, cut in half lengthwise and thinly sliced
1 small onion, cut in half and thinly sliced (about 1/2 cup)
1 (8-ounce) package sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
2 (14.5-ounce) cans diced tomatoes with oregano and basil, undrained
1 (15-ounce) package frozen cheese-stuffed manicotti, unthawed
1/2 cup freshly grated Parmesan cheese
1 (16-ounce) package shredded mozzarella cheese, divided

Directions

1

Saute minced garlic in hot olive oil in a large skillet over medium heat 1 minute.
2

Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15 to 20 minutes or until vegetables are tender and liquid evaporates. Stir in salt, Italian seasoning, and pepper; add diced tomatoes, and remove mixture from heat.
3

Spoon half of vegetable mixture in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half of mozzarella cheese; top with remaining half of vegetable mixture.
4

Bake at 375°, uncovered, for 40 minutes. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 more minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.