Friday, June 15, 2007

MANICOTTI VERDE

For Foodie Fridays I typically put up recipes that I have either made up or modified. Today is not the case. This meal was simply delicious and the only thing I changed was using some fresh herbs for the dried. I typically double (or so) the amounts when using fresh herbs compared to dried. So here it is, the Moosewood Low-fat Vegetarian Cookbook’s (this is an awesome cookbook to have) Manicotti Verde in red wine sauce. This recipe should serve 4+. It has 492 calories (not bad for dinner), 26g protein, 12g fat, and 70g carbs. I love it when they give you that info in a cookbook! They also say you can subsititute 8 whole wheat tortillas for the lb of manicotti but I haven't tasted that so it's up to you.

Filling
-1tbsp olive oil
-2 large garlic cloves pressed
-5 ½ cups chipped leeks (white and green parts)
-3 tbsp water
-20oz fresh spinach chopped
-1 tsp dried basil
-½ cup low-fat mozzarella
-1/3 cup grated parmesan
-1 ½ cup non-fat ricotta
-½ tsp sage
-1lb manicotti shells
-Salt and pepper to taste

Sauce
-2tsp olive oil
-1 med onion chopped
-2 med garlic cloves pressed
-1/4tsp salt
-2tsp ground fennel
-1tsp dried oregano
-1tsp dried basil
-1/3 cup red wine
-3 cups undrained canned tomato (28oz can)
-Salt and pepper to taste

-Boil pot of water for manicotti cook pasta al dente according to directions

While pot is boiling prepare sauce
-In saucepan warm olive oil
-Add onions garlic and salt sauté on very low heat for 5-7min
-Add fennel oregano and cook for another min
-Pour in wine and bring to boil
-While boiling, whirl tomatoes in blender until just pureed and add to pan
-Cover and simmer 20min

-Heat olive oil in large pot over medium heat
-Add garlic leeks and water, cover and stir occasionally for about 10min
-Add spinach and basil cook covered 5min stir a few times until spinach wilts
-Uncover and cook a little longer to get rid of moisture, drain if necessary
-Add cheeses, sage and salt and pepper

-Fill manicotti with cheese and vegetable mixture and place in lightly oiled 9x12 pan
-Pour half of sauce over pasta and cover with foil
-Cook 30min at 350
-Add remaining sauce after serving

Stairway To Heaven, Led Zeppelin- Although I grew up on classic rock, Led Zepplin was one of those bands that wasn’t really around for me. I first heard this song at my 8th grade lock-in when a friend sang it at karaoke. I though it was so pretty. Then I got older and cared less and less. It’s still great to hear every once in a while though.

The Chalet Lines, Belle and Sebastian- This is a little mellow for my Belle and Sebastian tastes but it will do. Even not my favorite Belle and Sebastian is better than a lot of music.

You Come Through, PJ Harvey- This is great. It’s mellow PJ but she knows how to do mellow very well. Sometimes I wish she would be mellow more often.

6 comments:

ciscobaby said...

That sounds REALLY good! I think I'll try it next week for a dinner party I'm having. I'm always on the lookout for good veggie cuisine, so thanks!

thethinker said...

That sounds like something I can actually eat right now.

Michael C said...

One of my all times dinner favs is Manicotti. Thanks for the recipe!!

Princess Banter said...

Looks good - defo worth a try in my humble kitchen ;)

Dynamo360 said...

Mm.... I am loving foodie fridays...

Evil Spock said...

You are quite the cook. I try to post pics of my dishes when I do recipes, which haphazardly happen on Sundays for me.