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Manicotti 23

This Manicotti 23 recipe uses Olive Oil, Milk, Garlic, Low Fat Or Part Skim Ricotta Cheese, and Firmly Packed Frozen Chopped Spinach. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 1/2 cup
• 1 tsp
• 1 1/2 cup
• 3/4 cup
• 6 tbsp
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 375 degrees.

2. 2

   Coat a 9x13-inch baking dish with canola cooking spray.

3. 3

   Boil manicotti shells according to directions on package until tender.

4. 4

   Drain, rinse with cold water, and carefully set aside.

5. 5

   While manicotti is boiling, turn on the broiler.

6. 6

   Cut each red pepper into quarters and remove inside flesh and seeds.

7. 7

   Cut each quarter in half to make eight strips total.

8. 8

   Brush the tops of pepper strips with olive oil.

9. 9

   Broil until the top sides are nicely brown, watching carefully.

10. 10

    Flip and broil until brown. Let peppers cool slightly. Preheat oven to 350 degrees.

11. 11

    Add salt to taste if desired.

12. 12

    Keep sauceat a low simmer in a small, covered, nonstick saucepan while you bake the manicotti.

13. 13

    Mix filling ingredients (ricotta, spinach, Parmesan cheese, pesto, green onions, and Italian seasonings) in a bowl with spoon or fork.

14. 14

    Stuff shellswith the cheese mixture.

15. 15

    Arrange in a baking dish.

16. 16

    Cover with foil and bake for 15 minutes, then uncover and bake 10 minutes more.

17. 17

    Serve one or two manicotti shells per person; decorate each shell with ample red pepper sauce.