Ingredients for Asparagus Filled Manicotti
- 1 pound asparagus, trimmed and chopped
- 1 (8-ounce) package manicotti shells (about 14 shells)
- Swiss Cheese (not used in this recipe)
- Turkey (not used in this recipe)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Chicken Broth (not used in this recipe)
- White Wine (not used in this recipe)
- 8 ounces cremini or white mushrooms, sliced (optional)
- Flour (not used in this recipe)
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 15 ounces (1 container) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 1/2 cups shredded mozzarella cheese
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How to Make Asparagus Filled Manicotti
- Preheat oven to 375°F (190°C).
- Cook manicotti according to package directions; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and mushrooms (if using) and cook until softened, about 5 minutes.
- Add asparagus and garlic; cook until asparagus is tender-crisp, about 3-5 minutes more.
- In a large bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper.
- Stir in the cooked asparagus and mushroom mixture.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each manicotti shell with the ricotta mixture and place them in the baking dish.
- Pour remaining marinara sauce over the manicotti.
- Sprinkle with mozzarella cheese.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
19g
Carbs
3g
