 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
These are a great lowfat, meatless manicotti that can be prepared in advance and kept frozen until ready to bake them. The Recipe comes from Stoneyfield Farm. Ingredients:
1/2 cup carrot, shredded |
1/2 zucchini, shredded |
1 cup spinach, chopped |
2 cups plain yogurt cheese |
1 tablespoon italian parsley, chopped |
1 teaspoon oregano |
1 teaspoon basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 eggs |
1 cup mozzarella cheese, shredded |
12 manicotti, cooked |
1 (32 ounce) jar pasta sauce or 1 (32 ounce) jar tomato sauce |
Directions:
1. Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt to make yogurt cheese; One quart of yogurt will yield approximately 2 cups of yogurt cheese.
2. Bring 6 cups of water to a boil, and cook manicotti shells until still slightly frim, being careful not to overcook, Drain shells, rinse in cold water.
3. Preheat oven to 350 degrees; In a 9x13-inch baking dish, coat the bottom of the dish with 4 tablespoons of the sauce; Set aside.
4. In a large mixing bowl, fold vegetables, 1/2 cup mozzarella, herbs, salt, pepper and the eggs into the yogurt cheese; Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and place them in the baking dish; Once all the shells have been filled, top manicotti with remaining sauce; Bake 25 minutes.
5. Top with remaining shredded cheese and bake an additional 15 minutes or until cheese is golden, serve warm.
6. Manicotti's may be frozen in zip lock bag and baked when needed.
|
|