CHEESE MANICOTTI
1/4 c. minced red onion
1-2 clove(s) garlic, crushed
1 16-oz. can diced tomatoes (reserve 2 T. liquid)
1 8-oz. can tomato sauce
1/3 c. water
1/2 tsp. honey or 1/4 tsp. Fruitsource
1 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sea salt
1 bay leaf
12 manicotti shells, pref. whole wheat, kamut, spelt or other whole grain
1/2 c. egg substitute
12 oz. fat-free ricotta
1 8-oz. pkg. shredded fat-free Mozzarella
1/3 c. fresh grated Parmesan
1/4 c. snipped parsley (I never use quite that much, maybe half)
1/4 tsp. sea salt
Dash pepper
Advance preparation: In 2-quart saucepan cook onion and garlic in reserved
tomato juice until tender over medium heat. Add tomatoes, tomato sauce,
water, honey, oregano, thyme, the first ¼ tsp. salt, and bay leaf. Bring to
boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook
manicotti just until barely tender; drain and rinse with cold water.
Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan,
parsley, ¼ tsp. salt, and pepper. Spoon cheese mixture into manicotti shells.
Pour about half the tomato mixture into 13X9-inch baking dish. Arrange
stuffed shells inside. Pour remaining sauce over shells and sprinkle with
remaining cheese. Cover with foil and refrigerate up to 24 hours.
Before serving: Bake manicotti, covered, at 350 degrees 45-50 minutes,
until hot and bubbly. Makes 6 servings.
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