*I got a new camera! Can you tell?Stuffed Manicotti Verde
This is straight from the Moosewood Lowfat cookbook. We love it, and it gets spinach into our diets, in a delicious way!!
Ingredients
1 tblsp Olive Oil
2 Large garlic Cloves, minced or pressed
5 1/2 cups Chopped leeks (white and green parts)
3 tblsp Water
20 ounces Fresh spinach, rinsed coarsely chopped
1 tsp Dried Basil
1/2 cup Grated low fat mozzarella cheese
1/2 cup Grated Parmesan cheese
1 1/2 cups Nonfat ricotta cheese
1/2 tsp Nutmeg
Salt and pepper to taste
14 manicotti (1 lb Box dried)
3 1/2 cups Tomato Sauce
Preparation
Heat the olive oil in a large soup pot. Stir in the garlic, leeks, and water. Cover and gently saute, stirring occasionally until the leeks soften, about 10 minutes. Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring one or twice. Uncover and cook a few minutes longer on medium-high heat to evaporate as much excess moisture as possible. Drain, if necessary. Combine the mozzarella, Parmesan, ricotta, and nutmeg with the vegetables. Add salt and pepper to taste.
Cook the pasta shells until al dente, 8 to 10 minutes. Drain well. Fill each manicotti (I like putting the filling into a gallon Ziploc bag, and squeezing this into the shells.)and place in a lightly oiled 9 X 12-inch baking dish. Pour half of the tomato sauce evenly over the manicotti and cover tightly with foil. Bake at 350 degrees for 30 minutes. Serve hot and pass the remaining tomato sauce at the table.
Nutrition Information
Calories: 492 ; Total Fat: 12.1g ; Saturated Fat: 4.0g ; Polyunsaturated Fat: 1.4g ; Carbohydrates: 70.6g ; Protein: 26.1g ; Sodium: 817mg ; Fiber: 6.1g
This is straight from the Moosewood Lowfat cookbook. We love it, and it gets spinach into our diets, in a delicious way!!
Ingredients
1 tblsp Olive Oil
2 Large garlic Cloves, minced or pressed
5 1/2 cups Chopped leeks (white and green parts)
3 tblsp Water
20 ounces Fresh spinach, rinsed coarsely chopped
1 tsp Dried Basil
1/2 cup Grated low fat mozzarella cheese
1/2 cup Grated Parmesan cheese
1 1/2 cups Nonfat ricotta cheese
1/2 tsp Nutmeg
Salt and pepper to taste
14 manicotti (1 lb Box dried)
3 1/2 cups Tomato Sauce
Preparation
Heat the olive oil in a large soup pot. Stir in the garlic, leeks, and water. Cover and gently saute, stirring occasionally until the leeks soften, about 10 minutes. Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring one or twice. Uncover and cook a few minutes longer on medium-high heat to evaporate as much excess moisture as possible. Drain, if necessary. Combine the mozzarella, Parmesan, ricotta, and nutmeg with the vegetables. Add salt and pepper to taste.
Cook the pasta shells until al dente, 8 to 10 minutes. Drain well. Fill each manicotti (I like putting the filling into a gallon Ziploc bag, and squeezing this into the shells.)and place in a lightly oiled 9 X 12-inch baking dish. Pour half of the tomato sauce evenly over the manicotti and cover tightly with foil. Bake at 350 degrees for 30 minutes. Serve hot and pass the remaining tomato sauce at the table.
Nutrition Information
Calories: 492 ; Total Fat: 12.1g ; Saturated Fat: 4.0g ; Polyunsaturated Fat: 1.4g ; Carbohydrates: 70.6g ; Protein: 26.1g ; Sodium: 817mg ; Fiber: 6.1g
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