Oyster Mushroom and Three Cheese Beef Manicotti |
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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 6 |
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I found this to be a wonderful low fat version that didn't seem to be missing that certain 'something' that a lot of low fat italian recipes do. Adapted from 'Sensationally Light Pasta & Grains' by Rose Reisman. Ingredients:
12 manicotti |
3 cups oyster mushrooms, chopped |
2 cups leeks, chopped (white and pale green parts) |
1 1/2 teaspoons garlic, minced |
4 ounces lean ground beef |
1/4 beef stock |
2 tablespoons tomato paste |
3/4 teaspoon dried thyme |
1/2 cup 5% fat ricotta cheese |
1/3 cup lowfat mozzarella cheese, shredded |
3 tablespoons low-fat parmesan cheese, grated |
1 large egg |
1/8 teaspoon salt |
1/8 black pepper, freshly ground |
1 cup pasta sauce (i use five brothers marinara & burgandy wine) |
3 tablespoons skim milk |
Directions:
1. Cook manicotti shells in large pot of boiling water fo 14 minutes.
2. Drain.
3. Rinse under cold water.
4. Drain.
5. Set side.
6. Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened.
7. Add beef, stirring to break up.
8. Cook for 3 minutes or until no longer pink.
9. Add stock, tomato paste and thyme and cook fo 2 minutes.
10. Remove from heat.
11. Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor.
12. Pulse on and off until well mixed.
13. Set Aside.
14. In a small bowl combine tomato sauce and milk.
15. Spread half of sauce over bottom of 13x9 baking dish.
16. Stuff each manicotti shell with about 3 tbsp filling and place in baking dish.
17. Cover with remaining sauce and sprinkle with remaining parmesan cheese.
18. Cover with foil and bake in preheated 375 degree oven for 20 minutes.
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