A Vegetarian Thanksgiving
Enjoy the holiday without talking turkey
Yule Manicotti With Roasted Red Pepper Sauce
ournal as: 1 portion "light frozen dinner or vegetarian
with light sauce" OR 1/4 cup starch without added fat + 1 ounce low-fat
cheese + 1/2 vegetables with 1 teaspoon fat.
If you're feeding a crowd, double the recipe. Set each manicotti on top of a
small pool of red pepper sauce on the dinner plate, or serve them with an ample
drizzle of the red pepper sauce on top. If you want to skip the
roasting-the-peppers step, substitute 1 cup of bottled roasted red peppers for
the 2 sweet red peppers.
8 large dried manicotti pasta shells (or similar)
2 sweet red peppers
2 teaspoons olive oil
1/2 cup 1% milk
1 teaspoon minced garlic
Pepper to taste
Salt to taste (optional)
1 1/2 cups low-fat or part-skim ricotta cheese
3/4 cup firmly packed, frozen chopped spinach (thawed, with excess water gently
6 tablespoons shredded Parmesan cheese
1/4 cup prepared pesto sauce (like Armanino, found in the frozen pasta
4 green onions, white and part of green, chopped
1 teaspoon Italian seasoning
- Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with canola
- Boil manicotti shells according to directions on package until tender.
Drain, rinse with cold water, and carefully set aside.
- While manicotti is boiling, turn on the broiler. Cut each red pepper into
quarters and remove inside flesh and seeds. Cut each quarter in half to make
eight strips total. Lay strips, skin side down, on a nonstick baking sheet
(line with foil for easy cleanup, if desired). Brush the tops of pepper strips
with olive oil. Broil until the top sides are nicely brown, watching carefully.
Flip and broil until brown. Let peppers cool slightly. Preheat oven to 350
- In a food processor, puree pepper strips with milk, garlic, and pepper to
taste. Add salt to taste if desired. Keep sauce at a low simmer in a small,
covered, nonstick saucepan while you bake the manicotti.
- Mix filling ingredients (ricotta, spinach, Parmesan cheese, pesto, green
onions, and Italian seasonings) in a bowl with spoon or fork. Stuff shells with
the cheese mixture. Arrange in a baking dish. Cover with foil and bake for 15
minutes, then uncover and bake 10 minutes more.
- Serve one or two manicotti shells per person; decorate each shell with
ample red pepper sauce.
Yield: 8 manicotti
Per manicotti: 218 calories, 10 g protein, 26 g carbohydrate, 8
g fat, 14 mg cholesterol, 1.5 g fiber, 164 mg sodium. Calories from fat: