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Title: Vegetable Manicotti
Categories: Pasta Casserole Vegetable Cheese Italian
Yield: 8 Servings
| 1 | pk | (8 oz.) Manicotti |
| 1 | Egg, beaten | |
| 1 1/2 | c | (6 oz.) shredded fontina cheese |
| 1 | pk | (10 oz) frozen chopped spinach, thawed and well drained |
| 1 | c | Shredded carrot |
| 1 | c | Shredded zucchini |
| 1 | Container (15 oz) part skim milk ricotta cheese | |
| 1/4 | ts | Nutmeg |
| 1 | sm | Onion, chopped |
| 1 | tb | All-purpose flour |
| 1 | c | Chicken broth |
| 1/2 | c | Grated Parmesan cheese |
Prepare pasta as directed; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, combine 3/4 cup of the fontina cheese, the vegetables, 1 cup of the ricotta cheese, egg and nutmeg. Spoon mixture into manicotti shells, using at least 1/3 cup per shell. Place filled manicotti shells in a single layer in greased 13 x 9 inch baking pan.
Cook and stir onion in hot oil until tender but not browned. Stir in flour. Gradually stir in broth. Cook and stir over medium heat until mixture thickens and comes to a boil. Stir in remaining ricotta cheese. Spoon over pasta. Sprinkle with Parmesan cheese. Cover and bake at 350 F. for 30 minutes. Uncover, sprinkle with remaining fontina cheese and bake 5 minutes longer or until cheese melts. Makes 8 servings.
From: Ronzoni Manicotti Box Shared By: Pat Stockett
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