Traeger smoked veggie manicotti is a comforting, cheesy pasta dish with a lighter, vegetable-forward filling that still feels indulgent.
Although we don’t usually eat strictly vegetarian, this recipe delivered so much flavor the lack of meat wasn’t missed.
Filling manicotti shells takes a little time and patience, but you can easily swap in large pasta shells and stuff those for a quicker option.
For the filling I used onion, zucchini, red bell pepper, spinach, and garlic for a mix of textures and smoky flavor.
How to make Traeger smoked veggie manicotti
Start by peeling the onion and garlic and removing the stem and seeds from the red bell pepper.
Cut the onion, zucchini, pepper, and garlic into large chunks and spread them on a baking sheet.
Add the fresh spinach and toss the vegetables with olive oil, kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning.
Place the tray on a Traeger or other pellet grill set to 250°F. Smoke the vegetables for about two hours, turning them with tongs a few times so they cook evenly and develop a nice smoky depth.
While the veggies smoke, pre-boil the manicotti shells according to the package directions so they’re ready to fill.
When the vegetables are done, remove them from the smoker and increase the grill temperature to 375°F for baking the assembled casserole.
For the filling, pulse the smoked vegetables in a food processor in two batches so you keep some texture—you’re aiming for finely chopped, not puréed.
Transfer the chopped veggies to a large bowl and add ricotta cheese, two eggs, one cup of shredded mozzarella, half a cup of shredded Parmesan, kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning.
Mix until everything is evenly combined. Spoon the filling into a large gallon-sized plastic bag, snip a corner slightly smaller than the opening of a manicotti shell, and pipe the filling into each shell.
This step is fun to do with kids—expect a bit of mess but lots of smiles.
Depending on the shell size, you should get about 12 to 16 manicotti from this filling.
Spread a layer of marinara sauce on the bottom of a 9×13-inch casserole dish so the pasta won’t stick, then arrange the filled manicotti over the sauce.
Top the arranged shells with the remaining marinara and sprinkle the rest of the mozzarella and Parmesan over the top.
Bake the casserole on the Traeger (or in a 375°F oven) for 40 to 50 minutes, until the sauce is bubbling and the cheese is melted and golden.
Once the cheese is melted to ooey-gooey perfection and the sauce is bubbling, Traeger smoked veggie manicotti is ready!
We served ours with Texas garlic toast—simple, hearty, and a perfect complement to the creamy, smoky filling.
If you like Traeger smoked veggie manicotti, you might also like these recipes…
Traeger Smoked Veggie Pizza
Traeger Chocolate Chip Zucchini Muffins
Smoked Salami Pepper Rolls
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join the Grilling and Smoking Facebook Group to share results, tips, and variations!
Traeger Smoked Veggie Manicotti
Cheri Renee
Pin Recipe
Equipment
-
Traeger/Pellet Grill (or oven)
Ingredients
- 1 onion
- 1 zucchini
- 1 red bell pepper
- 4 cloves garlic
- 5 ounces fresh baby spinach
- olive oil, kosher salt, black pepper, crushed red pepper flakes, Italian seasoning
- 12 to 16 manicotti shells (depending on size)
- 1 (15-ounce) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 eggs
- 1 (24-ounce) jar marinara sauce
Instructions
-
Cut the onion, zucchini, red bell pepper, and garlic into large chunks. Place on a baking sheet and toss with the spinach, olive oil, kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning.
-
Set the Traeger or pellet grill to 250°F. Place the sheet of vegetables on the grill and smoke for two hours, turning a few times with tongs.
-
Pre-boil the manicotti shells according to package directions so they are tender but still hold their shape.
-
Pulse half of the smoked vegetables in a food processor a few times, transfer to a bowl, then pulse the remaining half and combine—the goal is finely chopped pieces, not a purée.
-
Add ricotta, one cup mozzarella, half cup Parmesan, the eggs, and seasonings to the chopped veggies. Mix until well combined.
-
Transfer the filling to a gallon-size plastic bag, snip a corner, and pipe the mixture into each manicotti shell until filled.
-
Spread a few spoonfuls of marinara on the bottom of a 9×13 casserole dish. Arrange the filled shells over the sauce, pour remaining marinara on top, and sprinkle with the remaining mozzarella and Parmesan.
-
Raise the grill temperature (or preheat the oven) to 375°F and bake the casserole for 40 to 50 minutes, until the cheese is melted and the sauce bubbles.
-
Allow the dish to rest briefly before serving.
My new cookbook is now available, check it out!
