Roasted Root Vegetable and Ricotta Manicotti
This fall harvest-inspired pasta bakes in a low-fat cream sauce for a decadent dish without all of the calories.
Roasted Root Vegetable and Ricotta Manicotti
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 350 kcal
Ingredients
Manicotti:
- 8 manicotti shells
- 1/4 cup light ricotta
- 1 egg yolk
- 2 tbsp shredded part-skim mozzarella cheese
- 2 tbsp finely chopped fresh chives divided
- 1 tbsp finely chopped toasted walnuts
Roasted Root Vegetables:
- 3 cups chopped mixed root vegetables such as, carrots, parsnips, celery root, golden beets, turnip and/or rutabaga
- 1 tbsp finely chopped fresh thyme
- 2 tsp finely chopped fresh rosemary
- 1 tsp olive oil
- 2 cloves garlic minced
- Pinch each salt and pepper
Instructions
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Roasted Root Vegetables: Preheat oven to 425°F. Toss together root vegetables, thyme, rosemary, oil, garlic, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
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Roast vegetables for 30 to 35 minutes or until golden brown and tender; let cool completely. Add to food processor; pulse until coarsely chopped into smaller chunks.
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Cream Sauce: Meanwhile, melt butter in saucepan set over medium heat; cook onion and thyme, stirring, for about 5 minutes or until softened and lightly golden.
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Sprinkle flour over top; cook stirring, for about 1 minute or until smooth. Slowly whisk in milk until smooth; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring frequently, for 12 to 15 minutes or until sauce thickens slightly. Season with pepper and nutmeg. Remove from heat. Stir in ricotta and Parmesan cheese; set aside.
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Manicotti: Meanwhile, reduce oven heat to 375°F. In large pot of boiling water, cook pasta according to package directions. Drain and let cool completely.
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Spread half of the sauce in bottom of greased 8-inch square baking dish. Stir ricotta, egg yolk, mozzarella and 1 tbsp chives into vegetable mixture. Spoon filling into piping bag fitted with large round tip; pipe into each end of manicotti shell to fill. Arrange manicotti in prepared pan; pour remaining sauce over top.
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Cover with foil and bake for 30 minutes. Remove foil; bake for about 15 minutes or until filling is heated through. Sprinkle with walnuts and remaining chives.
Recipe Notes
Use roasted root vegetable filling to stuff large shells or cannelloni if desired.
For nut-free manicotti, substitute toasted pumpkin seeds for walnuts.
