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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 medium-size yellow onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and cut into 1/2 inch squares
1 small eggplant (8 oz), cut into 1/2 inch cubes
1/4 tsp salt
1/2 tsp each dried thyme and basil, crumbled
2 cloves garlic, minced
1 medium-size zucchini, halved lengthwise and thickly sliced
1/4 cup minced fresh basil or 1 1/2 tsp dried basil, crumbled
2 pkg (12 oz each) frozen spinach or regular manicotti, thawed
1/3 cup basic beef stock or canned beef broth
1/4 cup grated Parmesan cheese
Preheat the oven to 400. Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute. Add the onion and pepper and saute, stirring occasionally, until softened 3 minutes. Add the eggplant, salt, thyme, and dried basil, and saute, stirring now and then, for 2 minutes. Add the garlic and zucchini and saute, stirring occasionally, 3 to 5 minutes more or until all the vegetables are crisp-tender. Add the fresh basil and toss to mix.
Arrange the manicotti in a lightly greased 13x9 inch baking dish and cover with the sauteed vegetables. Pour the stock evenly over all and sprinkle with the cheese. Cover with foil and bake until the manicotti and vegetables are heated through 15 to 20 minutes.
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MANICOTTI WITH GARDEN VEGETABLES
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 medium-size yellow onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and cut into 1/2 inch squares
1 small eggplant (8 oz), cut into 1/2 inch cubes
1/4 tsp salt
1/2 tsp each dried thyme and basil, crumbled
2 cloves garlic, minced
1 medium-size zucchini, halved lengthwise and thickly sliced
1/4 cup minced fresh basil or 1 1/2 tsp dried basil, crumbled
2 pkg (12 oz each) frozen spinach or regular manicotti, thawed
1/3 cup basic beef stock or canned beef broth
1/4 cup grated Parmesan cheese
Preheat the oven to 400. Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute. Add the onion and pepper and saute, stirring occasionally, until softened 3 minutes. Add the eggplant, salt, thyme, and dried basil, and saute, stirring now and then, for 2 minutes. Add the garlic and zucchini and saute, stirring occasionally, 3 to 5 minutes more or until all the vegetables are crisp-tender. Add the fresh basil and toss to mix.
Arrange the manicotti in a lightly greased 13x9 inch baking dish and cover with the sauteed vegetables. Pour the stock evenly over all and sprinkle with the cheese. Cover with foil and bake until the manicotti and vegetables are heated through 15 to 20 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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