Friday, September 9, 2011

Meatless Manicotti

Thanks to Liz Manley (aka Dead Girl Derby's former Notorious L.I.Z.) for today's post. Check out Liz's blog, Her Manleyness, for tales of child-rearing and more delicious recipes!

I love noodles. They are yummy, can go in just about everything, and they are cheap. It's too bad that they are so loaded in carbs, or I just might eat them every day! I like my meat too, but am fond of food no matter what, especially when I'm not the one who cooked it. My husband however, feels that a meal is not complete without meat. So it is quite a feat when I come across a dish that is meatless and that is yummy enough to satisfy my meat-eater spouse.

Hence, Meatless Manicotti. It is yummy, and for those very strict vegetarians, it won't fly with you, but for those that still include dairy and eggs, you'll love it ... I hope. :)

Meatless Manicotti
(serves 3-4)

9 manicotti shells (I typically cook 10 in case one spilts open on me)
1 egg, beaten
1 cup chopped broccoli, frozen or fresh
1/3 cup fine dry bread crumbs (I cop out and use store-bought Italian bread crumbs)
2 green onions, chopped
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded Colby Jack cheese
1 10.75-oz can cream of mushroom soup (you can use any cream of ____ soup)
1/2 cup milk

1. Preheat oven to 350 degrees.
2. Cook manicotti according to package directions; drain.
3. For filling, in a bowl, combine egg, broccoli, bread crumbs, green onion, salt and pepper. Add 1 cup cheese; toss to mix.
4. Spoon (I use fingers, it's easier) filling into manicotti shells.
5. Arrange manicotti in 8x8 baking dish.
6. In bowl, stir together soup and milk; pour over manicotti. Cover with foil.
7. Bake 30-35 min or until heated through.
8. Remove foil; sprinkle with remaining cheese. Bake another 5 min or until cheese is melted.
9. Let stand 5 min before serving, if you don't want to burn your mouth :)

I like this recipe, and hope you will too, at least you should if you like noodles and food like I do. :)

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