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Stuffed Manicotti
1-1/2 teaspoon olive oil
1 teaspoon dried rosemary leaves (crushed)
1 teaspoon dried sage leaves (crushed)
1 teaspoon dried oregano leaves (crushed)
1 teaspoon dried thyme leaves (crushed)
1 teaspoon fresh garlic, minced
1-1/2 cups chopped Roma tomatoes
1 10-ounce package frozen spinach (cooked, drained
and squeezed dry)
4 ounces ricotta cheese
1/4 cup Freshly
grated Parmesan or Romano cheese
1/4 cup fresh bread crumbs
2 egg whites, lightly beaten
8 manicotti shells, cooked and drained
Freshly grated Parmesan or Romano cheese, for topping
Preheat oven to 350F.
Heat oil in small saucepan over medium heat. Stir in the rosemary, sage, oregano, thyme and garlic for 1 minute, until very fragrant.
Add tomatoes and simmer for 10 minutes, stirring occasionally.
Combine spinach, ricotta, 1/4 cup freshly grated Parmesan or Romano cheese, and bread crumbs in medium bowl. Fold in egg whites. Stuff manicotti with spinach mixture.
Place 1/3 of tomato mixture on bottom of 13x9-inch pan. Arrange manicotti in pan. Pour remaining tomato mixture over manicotti. Cover with foil.
Bake in preheated oven for 20 minutes. Remove foil and grate the Parmesan or Romano directly over the manicotti. Return to oven, uncovered, for an additional 10 minutes.
Serves 4.
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