Squash-Filled Manicotti

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Recipe for Peppery Tomato Sauce will follow.

 

 

* Exported from MasterCook *

 

Squash-Filled Manicotti

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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FILLING

1 pound butternut squash (unpeeled), or sweet

potatoes -- peeled and cubed

1 tablespoon canola oil

1 cup finely chopped onion

3 large garlic cloves -- minced

1/4 to 1/2 cup vegetable stock or canned broth

1 cup thinly shredded cabbage

1 1/2 teaspoons sugar

3 tablespoons ricotta cheese (preferably part-skim or

low-fat)

1 tablespoon low-sodium soy sauce

salt to taste

PASTA

8 ounces manicotti (14 large shells)

2 cups Peppery Tomato Sauce (recipe to follow) or

a tomato sauce of your choice

2 teaspoons ground cumin

1/4 cup shredded low-fat mozzarella or other

cheese of choice (optional)

 

To prepare filling, steam the squash or sweet potatoes until tender, 15 to 18

minutes. Mash thoroughly.

Heat oil in a large skillet and saute onion and garlic just until onion is

translucent and slightly soft, about 2 minutes. Add stock and heat to boiling.

Add cabbage and sugar. Lower heat, cover, and cook for 3 to 5 minutes, or just

until cabbage is wilted. During this period, uncover once and add a little more

stock if the bottom of the skillet is dry. Add the mashed squash or sweet

potatoes and cook, uncovered, for another 5 to 6 minutes to heat the mixture

through and blend the flavors. Add ricotta cheese and soy sauce. As soon as

the cheese is mixed with the sauce, remove from heat. Season to taste with

salt. Set aside to cool.

Preheat oven to 350F.

Follow package directions to cook manicotti, then drain. Fill cooked shells

with the vegetable mixture using a teaspoon, being careful not to tear the

shells.

Combine tomato sauce and cumin. Place half the sauce in a small saucepan and

bring to a boil. Cover bottom of a 13 x 9-inch baking pan with the sauce.

Arrange filled manicotti shells in a single layer over the sauce. Pour

remaining sauce over the center of the shells in a straight line across the pan.

Bake, covered with foil, for 12 to 15 minutes, or just until the sauce at the

bottom is bubbly. Overcooking will toughen the shells. Uncover and sprinkle

with cheese.

 

 

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Per serving: 61 Calories (kcal); 4g Total Fat; (52% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 153mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0