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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great vegetarian low-fat recipe that everyone enjoys. Ingredients:
8 manicotti, cooked, drained |
1 (15 ounce) package fat-free ricotta cheese |
1 cup grated parmesan cheese |
2 eggs |
1/2 cup parsley, finely chopped |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 small onion, finely chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
2 (15 ounce) cans diced tomatoes |
1/2 teaspoon sugar |
1/2 teaspoon dried basil |
1/2 teaspoon oregano |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook and drain manicotti shells.
2. Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
3. Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
4. Stuff shells with mixture and arrange in baking dish.
5. Spoon tomato sauce over shells.
6. Bake at 350°F for 20-25 minutes, covered in tinfoil.
7. Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.
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