Mama Vic's Vegetarian Manicotti

6 reviews, 4.8 star(s). 100% would make again

Ready in 1 hour 10 minutes

This recipe makes your whole kitchen smell great. It tastes even better on day 2 and 3. Great for leftovers. If you like feta a lot, you can put more feta in, and less mozzarella.


1 225-g box manicotti pasta; (14 tubes)
1 bay leaf
1 Filling and topping;
755 gram fresh spinach; (9-oz), (alternately use frozen spinach)
2 Eggs
1 small ricotta cheese; container, (6-oz)
2 oz. Parmigiano-Regianno
2 oz feta
8 oz. mozzarella
1 tablespoon dried oregano
1 parsley; small bunch
1 fresh basil; small bunch
1 can your favorite tomatoe spaghetti sauce; (or homemade)

Original recipe makes 7



1. Fill a large pot with salted water, add bay leaf and heat to boiling. Add manicotti. Cook about 12 minutes or as specified on box. Drain and rinse with cold water so rolls do not stick. Leave in the seive until it is time for stuffing.

2. Now you should have 3 bowls; 2 medium and one larger sized bowl for the remaining ingedients. The larger one will be referred to as the filling bowl; one medium will be the cheese topping bowl; the other, for the tomatoe sauce.

3. While pasta is cooking, cook spinach in small amount of salted water until wilted and drain in seive. Keep pressing down on spinach while in seive to get out every last drop of water. You can even squeeze it in your fist.

4. Chop dried spinach and put into large bowl for filling.

5. Add feta, ricotta, oregano and eggs to filling bowl

6. Grate mozzarella and Parmigiano-Reggianno into the cheese topping bowl. Then remove about half of the cheese and add it to the filling bowl. Keep the rest aside for topping.

7. Pour tomatoe sauce into the third bowl and add finely chopped parsley and basil and stir by hand.

8. Stir filling ingredients by hand.

9. Preheat oven to 350 degrees F

10. Take out a good sized baking dish; add a spoonful of tomatoe sauce to bottom, and begin stuffing manicotti rolls. Lay them out in 2 rows. Cover with most of tomatoe sauce and top with most of cheese. Put remaining rolls on top. Pour remaining tomatoe sauce and cheese on top.

10. Tent dish lightly with foil so that foil does not touch cheese and put into oven.

11. Bake for 40 minutes

12. Remove from oven and let sit at least 10 minutes before serving.

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Mama Vic's Recipe by Barbieh11

Calories Per Serving: 378 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious, made for meatless Monday
lovableangeldoll 2y ago

This is a really good Manicotti Recipe. Quick to put together and I love the fresh basil and parsley added to a jarred sauce. I will make this a lot and added it to my favorites!
Barbieh11 4y ago

First time making it and it was a hit!!!!
amyterokowskie 4y ago

Amazing. This is now my go to manicotti recipe.
Hnrasm 4y ago

i love this recipe! i added mushrooms to the filling and i sauteed some garlic, onion, bell peper, squash and zuccini with the spaghetti sauce
CuteNDNgirl 4y ago

[I posted this recipe.]
kellybelle 7y ago

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