 |
|
|
|
|
|
Vegetable Manicotti Recipe
From "Easy Meatless Dishes"
12 uncooked manicotti shells
1 container (15 ounces) ricotta cheese
1 1/2 medium carrots, coarsely shredded (1 cup)
1 small zucchini, coarsely shredded (1 cup)
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1 egg white, slightly beaten (I just use the whole egg)
1 jar (26 to 30 ounces) spaghetti sauce
1/4 cup grated Parmesan cheese (I use Romano)
Heat oven to 350°F. Spray rectangular baking dish, 13x9x2", with nonstick cooking spray. Cook and drain manicotti shells as directed on package.
While manicotti is cooking, mix remaining ingredients except spaghetti sauce and Parmesan cheese.
Fill each cooked shell with about 2 tablespoons vegetable mixture. Spoon sauce over shells. Sprinkle with cheese. Cover and bake 50 to 60 minutes or until hot.
4 servings
Notes: I modified this recipe to include turnips. If you just add a shredded turnip to this recipe, you'll get more filling, so buy more shells. To make about the same amount, decrease carrot and zucchini to 1/2 - 3/4 of a cup. I never have parsley, so I just leave it out. Sometimes I throw a little dried cilantro in, just to make myself feel better.
Modifications for vegan: Replace ricotta with silken tofu. Substitute soy cheeses for mozzarella and parmesan.
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|