Guest guest Posted November 14, 2007 Report Share Posted November 14, 2007 I got quite a surprize yesterday when some out of town friends got showed up on my doorstep just about dinner time. Fortunately I had just made a big batch of Vegetable Manicotti and had enough for all. They raved about the manicotti and though I had been slaving all day, but actually it is so easy and fun to make that I do it every couple months, just for hubby and I. Katie Vegetable Manicotti serves 4 One package uncooked manicotti 1 cup fresh small mushrooms, chopped 1 zucchini chopped 1/2 pound spinach, washed and steamed and chopped 6 green onions, chopped 2 eggs 1 cup ricotta cheese 1/2 cup shredded fresh parmesan cheese 1/2 teaspooon salt 1/4 teaspoon pepper 1/2 teaspoon basil 1/4 cup fresh chopper or 3 tablespoons dried parsley 1 quart tomato pasta sauce 1/4 cup mozzerella cheese, shredded Prepare vegetables and set aside. Squeeze as much moisture from the spinach as possible. Whisk the eggs until slightly frothy then whisk in the ricotta cheese. Stir in the parmesan cheese, prepared vegetables and spices. Pour about half of the pasta sauce into a baking dish and stuff manicotti with the mixture. Lay each one in the baking dish. Cover with remaining sauce. Let sit for an hour and then bake at 400* for 40 minutes. Turn off heat in the oven. Sprinkle on mozzerella cheese and return to the oven for 10-30 minutes. Quote Link to comment Share on other sites More sharing options...
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