Make-Ahead Cheese & Roasted Vegetable Baked Manicotti

Make-Ahead Cheese & Roasted Vegetable Baked Manicotti

There’s a whole lot to love about this Cheese & Roasted Vegetable Baked Manicotti recipe.

1. Roasted vegetables! The best kind of vegetables! I like cheese manicotti, but it’s never been a favorite of mine because the filling is a little bit boring. Cheese, cheese, and more cheese. Roasted vegetables make this baked manicotti recipe more flavorful, more filling, and they up the nutrition a little bit too.

Roasted Vegetables for Manicotti

2. It can be made a day in advance. I’m a fan of any recipe that will let me assemble everything the night before and then pop it in the oven to cook the next evening. Sometimes I know I’m going to have an especially busy day and won’t have time to make dinner–I love that we can still have a filling homemade meal and don’t have to rely on takeout or frozen pizzas. (I’m not hating on frozen pizzas, of course, but if I eat 1/3 like the package always says, I’m hungry 20 minutes later. Also, dividing your pizza into thirds just isn’t right. It’s not!)

3. It can be frozen too. Yes! You have 3 options with this recipe! Assemble and bake right away, assemble, refrigerate and bake the next day, or assemble and freeze. And the best news is that it doesn’t just freeze (because technically, you can freeze anything, right?), but it freezes well. When I was testing this recipe out, we had it all 3 ways and it was nearly impossible to tell the batch I baked right away from the frozen or refrigerated batch.

This post was originally published on March 7, 2013.

Make-Ahead Cheese & Roasted Vegetable Baked Manicotti

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: about 4 servings

Make-Ahead Cheese & Roasted Vegetable Baked Manicotti

Roasted vegetables add flavor and a nutritional boost to traditional baked cheese manicotti. This recipe is perfect to make in advance--either refrigerate it for a day or freeze it for up to a month!


  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 small (or baby) eggplant, diced
  • 1 small zucchini, diced
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1 package manicotti shells (14 shells)
  • 15 oz. ricotta cheese (I use low fat or fat-free)
  • 1 egg, beaten
  • 1/2 c. shredded parmesan cheese, divided
  • 1 c. shredded part-skim mozzarella cheese, divided
  • 2 c. jarred marinara sauce


  1. Preheat oven to 400 degrees.
  2. Combine mushrooms, eggplant, zucchini, olive oil, salt and pepper in a large bowl; toss to coat. Transfer to rimmed baking sheet and roast for 30 minutes, stirring halfway through cooking time, or until vegetables are softened and just starting to brown. Set aside.
  3. If you're planning on eating the manicotti the same day you make it, reduce oven temperature to 350 degrees. Otherwise, turn oven off.
  4. Cook manicotti shells al dente, according to package instructions. Drain and run under cold water until shells are cool enough to handle.
  5. While shells are boiling, in another large bowl, stir together ricotta, egg, salt and pepper. Fold in roasted vegetables, 1/4 c. parmesan cheese, and 1/2 c. mozzarella cheese.
  6. Spread 1 cup of marinara sauce on the bottom of a 9 x 13 casserole dish (use a freezer-to-oven safe dish if freezing). Using a small spoon, carefully fill each manicotti shell with cheese and vegetable mixture. Place finished manicotti in baking dish. Once all manicotti are filled, top with remaining sauce and cheese.
  7. To make right away:
  8. Cover casserole dish with foil. Bake manicotti at 350 degrees for 30 minutes, then remove foil and bake 10 minutes more.
  9. To refrigerate:
  10. Cover casserole dish with foil and refrigerate for up to one day. Bake at 350 degrees for 30-40 minutes or until heated through, then remove foil and bake 10 minutes more.
  11. To freeze:
  12. Place plastic wrap directly on top of manicotti to minimize freezer burn, then cover casserole dish with lid. Freeze for up to 1 month. To bake, preheat oven to 350 degrees; remove lid and plastic wrap and cover with foil. Heat for an hour, then remove foil and bake about 15 minutes more or until manicotti is heated through and cheese has melted.


If you don't have a freezer-to-oven baking dish, you can use a disposable aluminum baking tray instead.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at   Read more from Kiersten →

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    • Kiersten Frase says

      I have always been a veggie lover, but I think this is one of those recipes that even a veggie hater would enjoy. :) Well, the eggplant might be a tough sell, but you can always replace that with something else!

  1. Emily Scarborough says

    Speaking of frozen pizza (which we just had last night), you can have half of the Paul Newman’s Roasted Vegetable Thin Crust Pizza for only 9 Weight Watchers PP if anyone else is trying to track what they eat.

  2. says

    One of my best friends just had twins, so I made this tonight to bring them tomorrow. So great that it can be frozen for up to 1 month. A great dinner option for them on a busy night with the boys!

  3. says

    I find that cheese filled pasta dishes are usually a bit too rich for me, so I like how you lightened this up a bit with lower-fat ingredients. My dad just made a baked pasta dish for a family dinner last night that had lots of ricotta, parmesan and fontina cheese, and even though it also had some herbs in it, I found that it just didn’t have that much flavour. So I agree with you that the roasted veggies would be just what a dish like this needs to add more flavour and substance!

    • Kiersten Frase says

      Have you tried using tofu instead of ricotta? My husband isn’t a big ricotta fan, so his mom used to make him stuffed shells with tofu. You still need to do something to add more flavor, but it takes care of some of the richness…

  4. Kimberly says

    I just made this and placed in the freezer to enjoy next weekend. :) After my veggies cooled, I gave them a few quick pulses in the food processor and then mixed them into the cheeses. I put that entire mixture into a Ziploc bag and piped it into the manicotti shells. I’m excited to serve these to my family! Thanks for the healthy post!

    • Kiersten Frase says

      Oh yes, manicotti is definitely easier when you pipe the filling! I didn’t want to smash the veggies though, so you’re idea to pulse them is the perfect solution. :)

  5. Janice says

    The information I have is that parmesan cheese is never vegetarian due to the particular enzymes used. Is that right?

  6. Chantal says

    I replace some of the cheese with tofu, and my tofu “haters” didn’t know it was tofu. They loved it. Also, I don’t bother anymore with boiling the shells. It’s so much easier to fill them uncooked. I’ve done manicotti both way, and no one could tell the difference. I like the idea of adding veggies. I’ll definitely try it next time. Thx

  7. Stephanie says

    This looks good!

    Question: I’ve never had or cooked with eggplant.
    Is there anything special I need to do with it for this recipe, or just dice it up?

    I remember reading that there were right and wrong ways to prepare eggplant…

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