• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 Manicotti tubes - (abt 8 oz)

  2. 1 tablespoon 15ml Olive oil

  3. 1 Onion - minced

  4. 10 oz 284g Ground veal or turkey

  5. 1 teaspoon 5ml Lemon pepper

  6. 2 teaspoons 10ml Minced fresh oregano - (to 3)

  7. 1 tspn dried oregano, crumbled

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 3 tablespoons 45ml Minced fresh parsley

  11. 1/4 cup 59ml Minced drained sun-dried tomatoes in oil

  12. 1 lb 454g / 16oz Part-skim ricotta

  13. 1/3 cup 78ml Freshly-grated Parmesan

  14. 3 cups 711ml Store-bought marinara sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry.

  3. In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink.

  4. Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture.

  5. Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling.

  6. This recipe yields 4 to 6 servings.


Send feedback