| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | 6 | Servings | ||
INGREDIENTS
| 1/4 | c | Minced red onion |
| 1 | Clove(s) garlic, crushed (up to 2) | |
| 1 | cn | (16-oz.) diced tomatoes (reserve 2 T. liquid) |
| 1 | cn | (8-oz.) tomato sauce |
| 1/3 | c | Water |
| 1/2 | ts | Honey -or- |
| 1/4 | ts | Fruitsource |
| 1 | ts | Oregano |
| 1/4 | ts | Thyme |
| 1/4 | ts | Sea salt |
| 1 | Bay leaf | |
| 12 | Manicotti shells, pref. whole wheat, kamut, spelt or other whole-grain | |
| 1/2 | c | Egg substitute |
| 12 | oz | Fat-free ricotta |
| 1 | pk | (8-oz.) shredded fat-free Mozzarella |
| 1/3 | c | Fresh grated Parmesan |
| 1/4 | c | Snipped parsley (I never use quite that much, maybe half) |
| 1/4 | ts | Sea salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Advance preparation: In 2-quart saucepan cook onion and garlic in reserved tomato juice until tender over medium heat. Add tomatoes, tomato sauce, water, honey, oregano, thyme, the first 1/4 tsp. salt, and bay leaf. Bring to boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook manicotti just until barely tender; drain and rinse with cold water. Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan, parsley, 1/4 tsp. salt, and pepper. Spoon cheese mixture into manicotti shells. Pour about half the tomato mixture into 13X9-inch baking dish. Arrange stuffed shells inside. Pour remaining sauce over shells and sprinkle with remaining cheese. Cover with foil and refrigerate up to 24 hours. Before serving: Bake manicotti, covered, at 350 degrees 45-50 minutes, until hot and bubbly. Makes 6 servings. Posted by Michelle Dick, FATFREE listowner, while list was down. From: Gretchen Gregory <[email protected]> Date: Tue, 01 Oct 96 07:47:15 PDT
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