Three Cheese Manicotti

Try this delicious Three Cheese Manicotti for dinner tonight!

8 dried manicotti shells

nonstick cooking spray

1 cup chopped fresh mushrooms

3/4 cup shredded carrots

3-4 cloves garlic, minced

1 cup whole milk ricotta cheese

3/4 cup shredded mozzarella

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 tsp. dried Italian seasoning, crushed

1- (14.5 oz.) can no-salt-added diced tomatoes, undrained

1 cup bottled, roasted red peppers, drained and chopped

Preheat oven to 350 degrees.

Cook manicotti shells according to package directions, drain. Rinse with cold water and drain. Set aside.

Meanwhile, for filling, coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add mushrooms, carrots and garlic to hot skillet. Cook 3-5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat, cool slightly.

Stir in ricotta cheese, 1/2 cup mozzarella, eggs, Parmesan and Italian seasoning.

Spoon filling into cooked manicotti shells.

For sauce, place tomatoes in a blender or food processor. Cover and process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of sauce onto bottoms of four 12-16 ounce individual baking dishes or a 2 quart rectangular baking dish.

Arrange stuffed manicotti shells in individual or large baking dish, overlapping shells slightly if necessary.

Pour remaining sauce over manicotti.

Bake, covered for 20-25 minutes for individual baking dishes or 35-40 minutes for large baking dish or until heated through.

Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese.

Bake for 5 minutes more. Let stand for 10 minutes before serving. Serve with Homemade Breadsticks, if desired.

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