Manicotti

Posted on: Wed, 02/08/2006 - 8:37am
anonymous's picture
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Joined: 05/28/2009 - 16:42

Made a really good manicotti today,
Filling- Small Container of ricotta cheese, 1/2 pound baby carrots, a couple handfuls of spinach, 1/2 large zucchini, blend in food processor until smooth (it will be runny.
Sauce- 1 large can crushed tomatoes, 1 tsp each of garlic powder, onion powder and basil
Large handful mozzarella
1 box Manicotti noodles

Place 1/2 the sauce in bottom of lasagna pan, take dry manicotti noodles, place one open end against hand, pour filling in other end untill noodle if full (I used a large tablespoon) lay in sauce.
Once all noodles are filled and in a single layer in bottom of pan, cover with remaining sauce, top with shredded cheese, cover with foil, bake on 350 for 40 minutes ( or until bubbly), uncover and leave in an additional 10- 15 minutes until browned on top. If I'd had more veggies left I'd have snuck them into the sauce as well (spinach,carrots and zucchini)
I would imagine this would work with tofu and soy cheese in place of the ricotta and mozzarella for a dairy free version.
The filling firmed up nicely, with the extra liquid helping to cook the noodles, so egg wasn't necessary, I do this similarly with lasagna too.

Posted on: Fri, 03/31/2006 - 9:02am
anonymous's picture
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Joined: 05/28/2009 - 16:42

raising for harold's mom

Posted on: Fri, 03/31/2006 - 12:56pm
HaroldsMom's picture
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Joined: 11/15/2005 - 09:00

Thank you this sounds great..Ps the veggie lasagna was a hit!!

Posted on: Fri, 03/31/2006 - 9:02am
anonymous's picture
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Joined: 05/28/2009 - 16:42

raising for harold's mom

Posted on: Fri, 03/31/2006 - 12:56pm
HaroldsMom's picture
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Joined: 11/15/2005 - 09:00

Thank you this sounds great..Ps the veggie lasagna was a hit!!

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