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I made it a second time to make some changes that I'd like. I halved the recipe except the sauce. I added raw zuccini slices on the bottom and around the sides. I used small curd cottage cheese (less fat) Added some shredded chicken breast and mixed in well with filling. Cooked the manicotti al dente to make it more workable while stuffing it with filling. I used a freezer bag with tip cut out to fill each pasta piece. I used fresh grated parmaggiano reggiano cheese. I cooked the same amt of time as the recipe covered but put the cheese on before baking then added extra on top and cooked about 7 minutes longer uncovered. To add a little bit to the bland taste that I usually experience with cheese stuffed manicotti I added a tsp of crushed red pepper flakes to the filling. You may want to add even a little bit more. Next time I may put a little bit of the zuccini chopped up in the filling and more whole slices in the surrounding sauce.
Date Posted: Feb. 7, 2009
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