Creamy Avocado Manicotti
“I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favourite, so this recipe is a fantastic way to make manicotti that’s a little unusual.” —Jennifer Coduto, Kent, Ohio
Photo: Taste of Home
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- 1 package manicotti shells 8 ounces
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 can crushed tomatoes 28 ounces
- 1/2 cup minced fresh basil or 3 tablespoons dried basil
- 1/3 cup dry red wine or vegetable broth
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 container reduced-fat ricotta cheese 15 ounces
- 1 medium ripe avocado peeled and mashed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- 1 medium ripe avocado sliced, optional
- Cook manicotti according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, wine, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
- Drain manicotti. In a small bowl, combine the ricotta cheese, avocado, Parmesan cheese, salt and pepper. Stuff cheese mixture into manicotti shells. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Arrange manicotti over sauce. Pour remaining sauce over top.
- Cover and bake at 350° for 35 minutes or until bubbly. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. If desired, garnish with avocado slices.
2 pieces: 359 calories, 13g fat (5g saturated fat), 29mg cholesterol, 625mg sodium, 41g carbohydrate (7g sugars, 5g fibre), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1 fat.