Portobello, Kale and Red Pepper Manicotti

Portobello Manicotti

Things You'll Need On Hand:

• One large tub of low-fat ricotta cheese (3-4 cups)
• 1 Egg
• 1 cup chopped portobello mushrooms (fine)
• 1/2 cup chopped kale (fine)
• 1/2 cup chopped red pepper (fine)
• 1 package of Manicotti Noodles
• 3/4 Cup Kraft Asiago, Parmesan and Romano Blend
• Spaghetti Sauce (See my previous post for Vegetable Marinara)
• Olive Oil
• Sea Salt 
• Ground black pepper
• Basil
• 1 Cup Shredded Mozzarella Cheese
• Freezer Bag

Follow instructions on manicotti noodles and cook al dente. Once cooked, carefully remove and lay out on parchment paper (separated). Set aside and let cool.

In a large sauce pan or wok, sauté chopped mushrooms, kale, red pepper and garlic. Once cooked through, toss into a large mixing bowl.

In same bowl, add in 4 cups of ricotta cheese, 3/4 cup of Kraft cheese blend, a pinch of sea salt, pinch of pepper, and 1 tbs of basil. Mix and taste. Add more salt and basil if needed. Once it tastes to your liking, add in egg and mix thoroughly.

In a glass baking dish, lightly coat the bottom with Pam or olive oil. Add a thin layer of marinara.

In a medium-sized freezer bag, spoon in a good amount of ricotta mixture and seal. Cut off a corner tip. Now you can easily fill the manicotti noodles without breaking them.

Carefully squeeze the ricotta mixture into each end of noodle, until full. Place in baking dish on top of marinara. 

Once you have all your noodles set, cover with more marinara. Top with shredded mozzarella cheese and sprinkle some basil to finish.

Bake covered at 350 degrees for 40 minutes. Remove cover, and bake for 5 more minutes to brown cheese.

Serve with more marinara and enjoy!