Title: Cheese Manicotti
Categories: None
Yield: 6 Servings

1/4 c Minced red onion
1 Clove(s) garlic, crushed (up
-to 2)
1 cn (16-oz.) diced tomatoes
-(reserve 2 T. liquid)
1 cn (8-oz.) tomato sauce
1/3 c Water
1/2 ts Honey -or-
1/4 ts Fruitsource
1 ts Oregano
1/4 ts Thyme
1/4 ts Sea salt
1 Bay leaf
12 Manicotti shells, pref.
-whole wheat, kamut, spelt
-or other whole-grain
1/2 c Egg substitute
12 oz Fat-free ricotta
1 pk (8-oz.) shredded fat-free
-Mozzarella
1/3 c Fresh grated Parmesan
1/4 c Snipped parsley (I never use
-quite that much, maybe
-half)
1/4 ts Sea salt
1 ds Pepper

Advance preparation: In 2-quart saucepan cook onion and garlic in reserved
tomato juice until tender over medium heat. Add tomatoes, tomato sauce,
water, honey, oregano, thyme, the first 1/4 tsp. salt, and bay leaf. Bring
to boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook
manicotti just until barely tender; drain and rinse with cold water.
Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan,
parsley, 1/4 tsp. salt, and pepper. Spoon cheese mixture into manicotti
shells. Pour about half the tomato mixture into 13X9-inch baking dish.
Arrange stuffed shells inside. Pour remaining sauce over shells and
sprinkle with remaining cheese. Cover with foil and refrigerate up to 24
hours. Before serving: Bake manicotti, covered, at 350 degrees 45-50
minutes, until hot and bubbly. Makes 6 servings.

Posted by Michelle Dick, FATFREE listowner, while list was down.

From: Gretchen Gregory

Date: Tue, 01 Oct 96 07:47:15 PDT