Our cupboards are officially stocked after spending all day Sunday hunting and gathering. Hunting and gathering at Costco, of course. It does seem like quite the trek with a two-year old and newborn. Oh my. It took Grey and I five hours just to go to two stores. Between nursing breaks, diaper changes, getting everybody in and out of the car, and loading up all the food, it became our Sunday project.
…and then we got home… and we opened car and it looked like we were stocking up to leave civilization. We do a lot of freezer and bulk food shopping at the beginning of the month so trips to the store with the littles is minimal throughout the rest of the month. …so I guess we really do stock up to leave civilization. Once we got all. our. food. inside…
I don’t know if anyone can relate, but this is my least favorite part about grocery shopping. I’m not really sure why. It’s probably the same reason unloading the dishwasher is my least favorite part of doing dishes.
This recipe is a perfect summer recipe because it utilizes a lot of veggies that are in the garden right now. Zucchini, eggplant, tomatoes, basil–all the summer goodness in one dish! Roasted vegetables are so delicious on their own, but these are then slathered with marinara sauce and cheese. It pretty much doesn’t get any better than that. I’ve got little helping hands in the kitchen that agree 😉 (He’s letting me know that this dish is “hot!”)
We used fresh garlic from our winter garden in the cheesy filling which just topped everything off. This recipe generically says to use parmesan, but I insist you use parmigiano reggiano for this one, it’s the best!
Roasted Vegetable Manicotti
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)
2 cups cottage cheese
1 egg, beaten
2 cloves garlic, minced
1/2 cup shredded parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
2 cup jarred marinara sauce
Preheat oven to 400 degrees.
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.
Reduce oven temperature to 350 degrees.
Cook manicotti shells al dente, according to package instructions. Drain and run under cold water until shells are cool enough to handle.
While shells are boiling, in another large bowl, stir together cottage cheese, egg, garlic,salt and pepper. Fold in roasted vegetables, 1/4 cup parmesan cheese, and ½ cup mozzarella cheese.
Spread 1 cup of marinara sauce on the bottom of a 9 x 13 casserole dish. 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.
Cover casserole dish with foil. Bake manicotti at 350 degrees for 30 minutes, then remove foil and bake 10 minutes more.
Let cool for 10 minutes before serving.
Love, Grey & Brianna