Apr
Vegetable Manicotti
I am always trying to come up new recipes- I get tired of the same old stuff all of the time. I’m also always looking for ways to get some extra servings of vegetables. So, I found this recipe at Parents.com and want to try it out. I’ll let you know how it is and post some pictures once I actually try it.
Vegetable Manicotti
Ingredients
- 2 teaspoons olive oil
- 1 yellow squash, chopped
- 1 medium zucchini, chopped
- 1 15-ounce 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-ounce box) manicotti, uncooked
- 1 jar (26 ounces) marinara sauce
- 1 cup water
Directions
1. Preheat oven to 375°F. 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 squash, zucchini, 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 inch 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. Divide manicotti between 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 at 375°F for 10 minutes, or until cheese melts.
5. Cover remaining dish tightly with a double layer of plastic wrap and freeze.
6. To reheat: Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.
Tags: Cooking, Recipe, Vegetable Manicotti