Stuffed Manicotti Verde

This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently sauté, stirring occasionally, until the leeks soften, about 10 minutes.
  • Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice.
  • Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary.
  • Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste.
  • Cook the pasta until al dente, 8-10 minutes. Drain well.
  • Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil.
  • Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!"
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  1. juliebiz
    so delicious, and easy! My entire family (including an 8 and a 5 1/2 year old boy) ate it!
    Reply
  2. dicentra
    This is from my Moosewood Low-Fat cookbook. This looks like a vegetarian recipe my dear other half will actually eat!
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