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 <livrite@aa.net>
Date: Tue, 01 Oct 96 07:47:15 PDT
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!