STUFFED MANICOTTI VERDE

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Stuffed Manicotti Verde image

This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!

Provided by dicentra

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 garlic cloves, minced
5 1/2 cups leeks, chopped
3 tablespoons water
20 ounces fresh spinach, coarsely chopped
1 teaspoon dried basil
1/2 cup mozzarella cheese, grated
1/3 cup parmesan cheese, grated
1 1/2 cups ricotta cheese
1/2 teaspoon nutmeg
salt and pepper
14 manicotti or 1 lb pasta shells
3 1/2 cups tomato sauce

Steps:

  • Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently sauté, stirring occasionally, until the leeks soften, about 10 minutes.
  • Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice.
  • Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary.
  • Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste.
  • Cook the pasta until al dente, 8-10 minutes. Drain well.
  • Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil.
  • Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.

Nutrition Facts : Calories 301.1, Fat 15, SaturatedFat 7.8, Cholesterol 43.6, Sodium 1042.9, Carbohydrate 28.6, Fiber 6, Sugar 10.1, Protein 17.3

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