Manicotti (Store Bought Version) (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 cup diced carrots |
1/2 cup diced celery |
1 cup drained canned mushrooms |
2 cloves minced garlic |
1/2 teaspoon dried oregano |
3 cups bottled spaghetti sauce (use your favorite brand) |
8 large refrigerated manicotti tubes |
3 tablespoons parmesan cheese |
1/4 cup minced fresh parsley-garnish |
Directions:
1. Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.
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