Stuffed pastas are a great main course. I love my vegetarian manicotti because it's a delicious way to enjoy the often high-fat traditional version without losing flavor. The herbs and olive oil add a great wholesome flavor, and the dish fills you up without the extra fat.
Vegetarian Manicotti
1 container low-fat or reduced-fat ricotta cheese (16 oz.)
4 tablespoons extra-virgin olive oil
1 tablespoon dried herbs, combination of basil, thyme, and oregano
1/4 cup flat-leaf Italian parsley
1 cup baby spinach
3/4 cup grated Parmesan cheese
salt and black pepper to taste
1 1/2 cup shredded reduced-fat mozzarella cheese
3 cups marinara sauce
1 egg
manicotti pasta (1 package, or about 12 shells)
Boil the manicotti until slightly underdone (a little less than al dente), or about 5 minutes. It will finish cooking in the oven in the upcoming steps.
Finely chop parsley and spinach. Then mix the ricotta cheese and olive oil with the chopped parsley and spinach in a large mixing bowl. Add parmesan cheese, salt, black pepper, dried herbs, and egg to the mixture.
Coat the bottom of a 12 x 9 glass baking dish with 1 cup of marinara sauce. Stuff the manicotti with the mixture, and arrange in baking dish. Top with remaining marinara sauce, and then mozzarella cheese. Cover dish with aluminum foil. Bake for 45-60 (or until cheese is thoroughly melted) minutes in a 375 degree oven. Allow the dish to cool for 2-3 minutes, then enjoy!
Serves approximately 5.
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