PASTA - Squash-filled Manicotti

August 4, 2000

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Squash-filled Manicotti

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* Exported from MasterCook *

Squash-filled Manicotti

Recipe By :Bharti Kirchner

Serving Size : 3 Preparation Time :0:00

Categories : Lacto Main Dish

Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FILLING:

1 pound butternut squash (unpeeled) or sweet potat -- peeled

and cubed

1 tablespoon canola oil

1 cup finely chopped onion

3 large garlic cloves -- minced

1/4 cup vegetable stock or canned vegetable broth -- (1/4-1

1/2)

1 cup thinly shredded cabbage

1 1/2 teaspoons sugar

3 tablespoons ricotta cheese (preferably part-skim or lo

1 tablespoon low-sodium soy sauce (see note) salt to ta

PASTA:

8 ounces manicotti (14 large shells)

2 cups tomato sauce of your choice

2 teaspoons ground cumin

1/4 cup shredded low-fat mozzarella or other chees

To prepare filling, steam the squash or sweet potatoes until tender, 15 to 18

minutes. Mash thoroughly.

Heat oil in a large skillet and sauté onion and garlic just until onion is

translucent and slightly soft, about 2 minutes. Add stock and heat to boiling.

Add cabbage and sugar. Lower heat, cover, and cook for 3 to 5 minutes, or just

until cabbage is wilted. During this period, uncover once and add a little more

stock if the bottom of the skillet is dry, Add the mashed squash or sweet

potatoes and cook, uncovered, for another 5 to 6 minutes to heat the mixture

through and blend the flavors. Add ricotta cheese and soy sauce. As soon as the

cheese is mixed with the sauce, remove from heat. Season to taste with salt.

Set aside to cool.

Preheat oven to 350 degrees F.

Follow package directions to cook manicotti, then drain. Fill cooked shells

with the vegetable mixture using a teaspoon, being careful not to tear the

shells.

Combine tomato sauce and cumin. Place half the sauce in a small saucepan and

bring to a boil. Cover bottom of a 13 x 9-inch baking pan with the sauce.

Arrange filled manicotti shells in a single layer over the sauce. Pour

remaining sauce over the center of the shells in a straight line across the

pan. Bake, covered with foil, for 12 to 15 minutes, or just until the sauce at

the bottom is bubbly. Overcooking will toughen the shells. Uncover and sprinkle

with cheese.

Cuisine:

" Italy/china "

Source:

" The Bold Vegetarian p. 187 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Harper Perennial, 1995 "

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Per serving: 78 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Serving Ideas : Perfect with crusty bread and Wilted Spinach Banchan. If ser

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Lacto

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Main Dish

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Pasta

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<IngR name= " butternut squash (unpeeled) or sweet potatoes " unit= " pound "

qty= " 1 " >

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peeled and cubed

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minced

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<IPrp>

(1/4-1 1/2)

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<IngR name= " ricotta cheese (preferably part-skim or low-fat) "

unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " low-sodium soy sauce (see note) salt to taste " unit= " tablespoon "

qty= " 1 " ></IngR>

<IngR name= " shredded low-fat mozzarella or other cheese of choice (optional) "

unit= " cup " qty= " 1/4 " ></IngR>

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To prepare filling, steam the squash or sweet potatoes until tender, 15 to 18

minutes. Mash thoroughly.

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