Vegetable Manicotti's

Name: Vegetable Manicotti's
Ingredients: 12 cup carrot, shredded; 12 zucchini, shredded; 1 cup spinach, chopped; 2 cups plain yogurt cheese; 1 tablespoon Italian parsley, chopped; 1 teaspoon oregano; 1 teaspoon basil; 12 teaspoon salt; 12 teaspoon pepper; 3 eggs; 1 cup mozzarella cheese, shredded; 12 manicotti, cooked; 1 (32 ounce) jar pasta sauce or 1 (32 ounce) jar tomato sauce

13 ingredients

6 steps

Ingredients

12 cup carrot, shredded
12 zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
12 teaspoon salt
12 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti, cooked
1 (32 ounce) jar pasta sauce or 1 (32 ounce) jar tomato sauce

Directions

1

Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt to make yogurt cheese; One quart of yogurt will yield approximately 2 cups of yogurt cheese.
2

Bring 6 cups of water to a boil, and cook manicotti shells until still slightly frim, being careful not to overcook, Drain shells, rinse in cold water.
3

Preheat oven to 350 degrees; In a 9x13-inch baking dish, coat the bottom of the dish with 4 tablespoons of the sauce; Set aside.
4

In a large mixing bowl, fold vegetables, 1/2 cup mozzarella, herbs, salt, pepper and the eggs into the yogurt cheese; Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and place them in the baking dish; Once all the shells have been filled, top manicotti with remaining sauce; Bake 25 minutes.
5

Top with remaining shredded cheese and bake an additional 15 minutes or until cheese is golden, serve warm.
6

Manicotti's may be frozen in zip lock bag and baked when needed.