From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-178277-725269
12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti
sauce
1 clove garlic, minced
One quarter cup
Parmesan cheese, grated 1 15-oz. container ricotta cheese
One
half cup carrot, shredded
1 10-oz. package frozen chopped
spinach, thawed and drained
1 egg
Pepper to taste
1
cup mozzarella cheese, shredded
Cook manicotti shells al dente. Pour half of the spaghetti sauce in
the bottom of a 13 x 9-inch baking dish and spread out evenly.
Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg
and pepper in a bowl and mix well. Gently stuff each shell with
cheese/vegetable mixture. Place filled manicotti shells on top of
spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti
and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25
minutes.
The Skinny: You can substitute low fat cottage cheese for the ricotta
and low fat mozzarella to cut down on some fat and calories.
Savory French Bread
1 package dry yeast (one quarter ounce)
One half cup warm
water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp.
dried oregano
One half tsp. garlic powder
One half cup
cold water
2 Tbsp. sugar
3 cups all-purpose flour
Combine dry yeast and warm water and mix, set aside. Meanwhile,
combine olive oil, basil, oregano, and garlic powder in a saucepan and
heat until warm. Combine flour and sugar and mix with yeast mixture
and olive oil mixture. Stir well to create dough. Place on lightly
floured surface and knead for several minutes. Allow to sit for 30
minutes to rise. Place on a greased baking sheet, brush with olive oil
and bake for 25 minutes at 375 degrees. Make sure that your yeast is
not out of date or else you may not get the rise that you need.
The Skinny: Not much to do here.