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| Baked Manicotti
2 (12 oz.) cans low sodium tomato juice
3/4 c. (6 cubes) frozen low sodium tomato base
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. crushed fresh garlic
1/2 c. chopped onion
1/4 c. sweet unsalted margarine
1/4 c. all purpose flour
4 c. chopped fresh spinach
1 container part skim ricotta cheese
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg
1 c. skim milk
12 manicotti shells, cooked according
to pkg. directions without added
salt & drained
Parsley |
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Simmer tomato juice, low-sodium tomato base, oregano, basil and garlic until thickened and reduced to 2 cups. Sauté onion in 1 tablespoon margarine for 2 to 3 minutes. Remove skillet from heat; stir in ricotta cheese. Set aside. Melt remaining 3 tablespoons margarine; stir in flour, pepper and nutmeg. Gradually mix in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute, until thickened. Stir half of the prepared white sauce into a 13"x9"x2" baking dish to cover bottom. Arrange manicotti in dish. Top with remaining tomato sauce and remaining white sauce. Bake at 375ºF. for 20 to 25 minutes or until hot and bubbly. Serve garnished with parsley. Makes 6 servings. Baked Manicotti
6 oz. sausage bulk or link
1/4 tsp. dried mint
6 oz. mozzarella cheese
14 manicotti shells
1 (15 oz.) container ricotta cheese
1/2 tsp. leaf oregano
10 mushrooms
1/4 c. water
Crumble sausage into medium size skillet. If using link sausage, remove skin and discard. Cook over medium heat until no longer pink, about 4 to 5 minutes. Transfer meat with a slotted spoon into mixing bowl. Add ricotta cheese, mint and oregano to bowl, stir well to mix. Shred mozzarella on hand grater. Add 3/4 cup mozzarella to sausage mixture, stir. Reserve the remaining mozzarella. Preheat oven to 350ºF. With a teaspoon, spoon ricotta mixture into shells dividing the mixture evenly. Arrange shells in a 13x9x2 inch pan. Wipe mushrooms with paper toweling. Break into pieces and sprinkle over shells. |
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