Veggie Manicotti with Alfredo sauce

Team: The 4-H'ers

Host School: Vermont 4-H

Age Group: Middle School


Crepes ingredients:

  • 9 farm fresh VERMONT eggs
  • 3 cups King Arthur  flour
  • 3 to 3 1/2  cups water (add 3, then add more if needed)

Manicotti filling ingredients:

  • 1 tsp. black pepper
  • 1 tsp salt
  • 3 cups CABOT Ricotta Cheese
  • 1 cup Parmesan Cheese
  • 1 cup CABOT Mozzarella Cheese
  • 1 Red Pepper (cut super small!)
  • 1 1/2 cups spinach (chopped)
  • 1 tbs, Chopped garlic
  • ½ large onion
  • 1 tomato
  • 1/2 cup shredded carrot 
  • 1 tbs. Italian seasoning

Alfredo sauce ingredients:

  • ½ cup CABOT butter
  • 8 ounce package of CABOT cream cheese
  • 2 tsp garlic powder
  • ¾ cup parmesan cheese
  • 2 cups lite cream
  • 1/4 tsp. Black pepper
  • Milk (only add if needed to thin)


* Chives

* Parsley for plate


Preparation Instructions


  • Mix together: flour, water, eggs and salt to make a thin, smooth batter.
  • Pour about 1/4 cup batter onto lightly greased griddle.
  • Flip when ready and set aside on parchment paper for later!

Manicotti filling:

  • Mix all ingredients in a bowl.  
  • Add the mixture to the shells and roll! 
  • in oven preheated to 350 degrees for 20 to 30 minutes.

Alfredo Sauce:

  • Melt butter in a medium, non-stick saucepan over medium heat.
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth.
  • Add  lite cream, a little at a time, whisking to smooth out lumps. (If it seems to thick it can be thinned with a bit of milk)
  • Stir in Parmesan and pepper.
  • Remove from heat when sauce reaches desired consistency.
  • Sauce will thicken rapidly, thin with cream if cooked too long.  
  •  Make sure it is stirred before serving, it will separate as it cools

**Sprinkle chives on top of manicotti and sauce