Baked Manicotti

[Guest guest]

Baked Manicotti

(from: Meatless Main Dishes)

 

8 manicotti shells

19 oz can chick-peas, rinsed and drained

1 1/2 cups jarred roasted red peppers, rinsed and drained

3 cloves garlic, peeled

3 Tbsp. plain dried bread crumbs

2 Tbsp. whole unblanched almonds

1 Tbsp tomato paste

1 1/2 tsp. ground cumin

3/4 tsp dried oregano

1/2 tsp salt

1/4 tsp cayenne pepper

14 1/2 oz can stewed tomatoes

8 oz can tomato sauce

3/4 tsp ground coriander

shredded vegan mozzarella (if desired)

1 Tbsp chopped fresh parsley (optional)

 

1. In a large pot of boiling water, cook the manicotti until just

tender. Drain well.

 

2. Preheat the oven to 425. In a food processor, combine the

chick-peas, peppers, garlic, bread crumbs, almonds, tomato paste, cumin,

oregano, salt, and cayenne and process until almost smooth but with some

texture.

 

3. In an 11 x 7 -inch glass baking dish, combine the stewed tomatoes,

the tomato sauce, and coriander. Spoon the chick-pea mixture into a

pastry bag with no tip attached. Pipe the chick-pea mixture into the

cooked manicotti shells. Transfer the filled shells to the baking dish

and spoon some of the sauce over. Cover with foil and bake for 20

minutes, or until the manicotti are piping hot and the sauce is bubbly.

Uncover, sprinkle the mozzarella over, (if using) and bake for about 4

minutes, or until the cheese is melted. Divide among 4 plates, sprinkle

the parsley over, and serve. Serves 4.

 

Enjoy! : )

~Rhonda~