Wednesday, September 22, 2010

Vegetable Manicotti

Our speedy, healty version of a classic. By adding extra liquid to the dish, we've eliminated the need to cook the shells before stuffing them.

Prep time: 20 minutes
Bake time: 55 minutes
Yield: 14 manicottis

  • 2 teaspoons olive oil
  • 1 yellow squash, chopped
  • 1 medium zucchini, chopped
  • 1 15oz. container part-skim ricotta cheese
  • 1 1/2 cups shredded provolone or mozzarella, divided
  • 1/4 cup grated Parmesan cheese 
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 14 pieces (8 oz. box) manicotti, uncooked
  • 1 jar (26 oz.) marinara sauce
  • 1 cup water
How to make:
  1. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring. Until vegetables are browned, about 8 minutes. Cool 5 minutes.
  2. In large bowl, combine ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4" cut in a corner of bag, and squeeze filling into each pasta tube.
  3. In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes, arranging in a single layer. Top with remaining marinara sauce.
  4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake 10 minutes, or until cheese melts.
  5. Cover remaining dish tightly with double layer plastic wrap and freeze.
Nutrition per manicotti: 207 calories, 11 g protein, 9 g fat, 20 g carbohydrate, 215 mg calcium, 1 g fiber.

To reheat:  Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.

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