Post by chief_cook2 on Feb 2, 2004 16:56:52 GMT -6
12 - 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
1/2 cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded
Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.
The Skinny: You can substitute low fat cottage cheese for the ricotta to cut down on some fat and calories. We would not recommend low fat or fat free mozzarella because you need the gooey melted cheese to make this dish work.