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Mushroom-Broccoli Manicotti Recipe

Mushroom-Broccoli Manicotti Recipe

6 servings



4 shallots or green onions, chopped

2 cloves garlic, minced

1 1/2 teaspoons each: dried basil and marjoram leaves

2 cups each: sliced mushrooms, chopped cooked broccoli

1 cup reduced-fat ricotta cheese

1/4 teaspoon each: salt, pepper

1 package manicotti, cooked al dente

Tomato sauce with Mushrooms and Sherry


Cook shallots, garlic, herbs, and mushrooms in lightly greased large skillet over medium heat, covered, until mushrooms release juices, 3 to 5 minutes. Cook, uncovered, over medium to medium high heat, until liquid is gone, about 10 minutes. Stir in broccoli, cheese, salt and pepper.


Spoon about 3 tablespoons vegetable-cheese mixture into each manicotti, arrange in baking pan and spoon Tomato Sauce with Mushrooms and Sherry over. Bake at 350 degrees, loosely covered, until manicotti are hot and sauce is bubbly, 30 to 35 minutes.

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