Recipe#13216

Title: Broccoli Manicotti

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Broccoli & Cheese Manicotti 
 Date: 27 Apr 1999 05:23:26 -0600 
 Message-ID: <018301be8c98$865e57c0$64d6c28e@appachee> 

20 ounce package frozen chopped broccoli
 1 onion, chopped
 2 garlic cloves, minced
 1/4 cup fat free chicken broth
 15 ounce low fat ricotta cheese
 3/4 cup shredded fat free mozzarella cheese
 Pepper to taste
 1 1/2 cups sliced mushrooms
 1/4 cup water
 14 ounce jar spaghetti sauce, low fat
 3/4 cup water
 12 manicotti shells
 2 tomatoes, sliced
 Preheat oven to 375: F. Thaw broccoli and squeeze out. Divide
 broccoli into 15 ounce and 5 ounce portions; set aside. In large
 nonstick skillet over medium heat, saute onion and garlic in broth
 for 2 minutes or until tender. Remove from heat and transfer onions
 to large bowl. Stir in 15 ounces of broccoli, ricotta cheese,
 mozzarella cheese and pepper to taste; mix well and set aide. In
 same skillet over high heat, saute mushrooms in water for 2 minutes
 or until tender.  Stir in all of the spaghetti sauce except for 1
 cup. Add remaining broccoli and water; heat through. Using spoon,
 fill each manicotti shell with equal amounts of ricotta mixture.
 Pour sauce in bottom of nonstick baking dish. Arrange filled
 manicotti in sauce. Place tomato slices on top of manicotti and
 pour reserved sauce over tomatoes. Bake for 30 minutes. Serve hot.
 Makes 6 servings.