Nutrition Information (per serving)
calories
335
protein
17 g
sodium
583 mg
carbohydrates
49 g
fat
10 g
fiber
5 g
cholesterol
33 mg
Servings
8
Ingredients
8 oz asparagus spears, chopped
8 oz shiitake mushrooms, sliced
2 med yellow onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 Tbsp extra-virgin olive oil
1 tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp minced garlic
¾ cup Chèvre cheese
¼ cup Parmesan cheese
2 Tbsp basil
16 6-in by 6-in pasta sheets
3 cups Marinara sauce
Instructions
- Preheat oven to 400F.
- Mix together all vegetables, oil, salt, pepper and garlic. Spread out on cookie sheet and bake for 15 minutes, or until lightly browned. Cool. Transfer to a large bowl and mix with cheeses and basil.
- Cook pasta sheets in boiling water until al dente, about 7 to 10 minutes.
- Place ⅓ cup of vegetable mix on pasta sheet and roll. Spread a small amount of marinara on the bottom of a 9-inch by 13-inch baking pan, lay in manicotti, top with remaining sauce, cover with foil and bake for 30 minutes. Serve 2 manicotti per person.
