Creamy Avocado Manicotti


  • 1 package (8 ounces) manicotti shells
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup minced fresh basil or 3 tablespoons dried basil
  • 1/3 cup dry red wine or vegetable broth
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 container (15 ounces) reduced-fat ricotta cheese
  • 1 medium ripe avocado, peeled and mashed
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 medium ripe avocado, sliced, optional


  • Cook manicotti according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, wine, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
  • Drain manicotti. In a small bowl, combine the ricotta cheese, avocado, Parmesan cheese, salt and pepper. Stuff cheese mixture into manicotti shells. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Arrange manicotti over sauce. Pour remaining sauce over top.
  • Cover and bake at 350° for 35 minutes or until bubbly. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. If desired, garnish with avocado slices.

Originally published as Avocado Basil Manicotti in Fast Track 2019

Total Time
Prep: 25 min. Bake: 45 min.

7 servings

I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that’s a little unusual. —Jennifer Coduto, Kent, Ohio

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Written by tasteofhome


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