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root
Senior Member

Posts: 330
Registered:
February 2004

Vegetable Manicotti Thu, 12 February 2004 00:04
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce

Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In a large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper and eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and then place in the baking dish. Once all shells have been filled, top manicotti with remaining tomato sauce.

To Freeze: Freeze in freezer safe, oven ready container.

To Reheat: Preheat oven to 350 degrees. From defrosted, bake for 25 minutes or until heated through. From frozen, keep covered until last 10 minutes, bake for 75 minutes or until heated through.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Vegetable Manicotti Mon, 22 May 2006 19:08
Not a big hit over here. Something about the texture didn't feel right. It wasn't "bad" per se, just not something we'd really enjoy.
      
    
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