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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat! Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
5 1/2 cups leeks, chopped |
3 tablespoons water |
20 ounces fresh spinach, coarsely chopped |
1 teaspoon dried basil |
1/2 cup mozzarella cheese, grated |
1/3 cup parmesan cheese, grated |
1 1/2 cups ricotta cheese |
1/2 teaspoon nutmeg |
salt and pepper |
14 manicotti or 1 lb pasta shells |
3 1/2 cups tomato sauce |
Directions:
1. Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently sauté, stirring occasionally, until the leeks soften, about 10 minutes.
2. Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice.
3. Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary.
4. Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste.
5. Cook the pasta until al dente, 8-10 minutes. Drain well.
6. Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil.
7. Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.
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