Cheese And Vegetable Manicotti Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon olive oil, divided | ||
| 1/2 cup each finely chopped onion, mushrooms, and red bell pepper | ||
| Garlic | 1 Clove (5gm), minced | |
| Frozen chopped spinach package | 1 , thawed | |
| 1 cup part-skim ricotta cheese | ||
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| 2 tablespoons chopped fresh basil or 1 teaspoon basil leaves | ||
| 1 1/2 ounces each grated Parmesan cheese and shredded mozzarella cheese | ||
| 8 manicotti shells (3/4 ounce each), cooked according to package directions | ||
| Italian tomatoes | 1 Cup (16 tbs), finely chopped | |
Directions
1. Preheat oven to 350°F. In 9-inch nonstick skillet heat 2 teaspoons oil; add onion, mushrooms, pepper, and garlic and cook over medium-high heat until pepper is softened, about 2 minutes.
2. Add spinach and cook, stirring constantly, until moisture has evaporated, about 2 minutes. Transfer to large mixing bowl; add ricotta cheese, egg substitute, and basil and stir to combine. Set aside.
3. In small mixing bowl combine Parmesan and mozzarella cheeses; add 2/3 of cheese mixture to spinach-ricotta mixture and stir to combine.
4. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Fill each manicotti shell with an equal amount of spinach-cheese mixture and set shells in baking dish. Brush manicotti shells evenly with remaining oil. Cover with foil and bake for 15 minutes.
5. Spoon tomatoes with reserved liquid over top of manicotti shells and sprinkle with remaining cheese mixture. Bake, uncovered, until cheeses melt, about 5 minutes longer.
2. Add spinach and cook, stirring constantly, until moisture has evaporated, about 2 minutes. Transfer to large mixing bowl; add ricotta cheese, egg substitute, and basil and stir to combine. Set aside.
3. In small mixing bowl combine Parmesan and mozzarella cheeses; add 2/3 of cheese mixture to spinach-ricotta mixture and stir to combine.
4. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Fill each manicotti shell with an equal amount of spinach-cheese mixture and set shells in baking dish. Brush manicotti shells evenly with remaining oil. Cover with foil and bake for 15 minutes.
5. Spoon tomatoes with reserved liquid over top of manicotti shells and sprinkle with remaining cheese mixture. Bake, uncovered, until cheeses melt, about 5 minutes longer.
Chef
