Vegetable manicotti

8 Servings

Ingredients

Quantity Ingredient
1 pack (8 oz.) Manicotti
1 Egg, beaten
1½ cup (6 oz.) shredded fontina cheese
1 pack (10 oz) frozen chopped spinach, thawed and well drained
1 cup Shredded carrot
1 cup Shredded zucchini
1 Container (15 oz) part skim milk ricotta cheese
¼ teaspoon Nutmeg
1 small Onion, chopped
1 tablespoon All-purpose flour
1 cup Chicken broth
½ cup Grated Parmesan cheese
8 servings.

Directions

Prepare pasta as directed; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, combine ¾ cup of the fontina cheese, the vegetables, 1 cup of the ricotta cheese, egg and nutmeg. Spoon mixture into manicotti shells, using at least ⅓ cup per shell. Place filled manicotti shells in a single layer in greased 13 x 9 inch baking pan.

Cook and stir onion in hot oil until tender but not browned. Stir in flour. Gradually stir in broth. Cook and stir over medium heat until mixture thickens and comes to a boil. Stir in remaining ricotta cheese. Spoon over pasta. Sprinkle with Parmesan cheese. Cover and bake at 350 F. for 30 minutes. Uncover, sprinkle with remaining fontina cheese and bake 5 minutes longer or until cheese melts. Makes From: Ronzoni Manicotti Box Shared By: Pat Stockett

Related recipes