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Manicotti repost


1/4	c. minced red onion	
1-2     clove(s) garlic, crushed
1      	16-oz. can diced tomatoes (reserve 2 T. liquid)
1       8-oz. can tomato sauce	
1/3     c. water
1/2	tsp. honey or 1/4 tsp. Fruitsource	
1	tsp. oregano
1/4	tsp. thyme
1/4	tsp. sea salt
1	bay leaf
12     	manicotti shells, pref. whole wheat, kamut, spelt or other whole grain
1/2	c. egg substitute
12  	oz. fat-free ricotta
1   	8-oz. pkg. shredded fat-free Mozzarella 
1/3	c. fresh grated Parmesan
1/4	c. snipped parsley (I never use quite that much, maybe half)
1/4	tsp. sea salt
Dash pepper

Advance preparation:  In 2-quart saucepan cook onion and garlic in reserved
tomato juice until tender over medium heat.  Add tomatoes, tomato sauce,
water, honey, oregano, thyme, the first ¼ tsp. salt, and bay leaf.  Bring to
boiling;  simmer, uncovered, 45 minutes.  Remove bay leaf.  Meanwhile, cook
manicotti just until barely tender;  drain and rinse with cold water.
Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan,
parsley, ¼ tsp. salt, and pepper.  Spoon cheese mixture into manicotti shells.
     Pour about half the tomato mixture into 13X9-inch baking dish.  Arrange
stuffed shells inside.  Pour remaining sauce over shells and sprinkle with
remaining cheese.  Cover with foil and refrigerate up to 24 hours.
Before serving:  Bake manicotti, covered, at 350 degrees 45-50 minutes,
until hot and bubbly.  Makes 6 servings.