Monday, February 7, 2011
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| Suz's Vegetable Manicotti |
"Lower in fat however very tasty vegetable manicotti. Great with a little little bit of foccacia and a salad."
Ingredients :
- 6 manicotti shells
- 2 red bell pepper, reduce into 1 inch pieces
- 2 large portobello mushrooms
- 1 (32 ounce) box part-skim ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- half of teaspoon garlic powder
- 2 cups spaghetti sauce
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 50M |
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- Bring a big pot of gently salted water to a boil. Add pasta and cook dinner for eight to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
- Grill pink bell pepper until its pores and skin had dark spots and is smooth; area on a plate to cool. Grill mushrooms till smooth and most of the moisture is gone; location on a fab plate. In a medium bowl, integrate ricotta cheese, 1 half of cups of mozzarella cheese, egg, salt and pepper to flavor, Italian seasonings and garlic powder; blend properly.
- Preheat oven to 350 ranges (175 levels C).
- When cool chop mushrooms and add to cheese aggregate. When peppers are cool, pinch skin and turn away; cube and place in cheese combination.
- In a 9x13 inch baking dish place a skinny layer of the spaghetti sauce on the bottom. Stuff manicotti with aggregate and area the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with half cup of mozzarella cheese. Bake in preheated oven for 20 mins.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it lightly, and make easy-up simpler.
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