Wednesday, January 18, 2006

Recipe Time..

Today's culinary feat includes Manicotti and Tomato Basil Salad


2 cups spaghetti sauce
1 egg, lightly beaten
1 3/4 cups Ricotta cheese
1 1/2 cups shredded mozzerella
1/2 parmesan
1/4 Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water

preheat over to 350
Spread 3/4 cup spaghetti sauce on bottom of 13x9 inch baking dish
Mix egg, cheeses and pesto sauce until well blended
Spoon cheese mixture into large, resealable plastic bag
Cut off a small corner of bag

Fill Manicotti shells, squeezing cheese mixture into both ends of the shell
Place manicotti over sauce in dish.
Pour remaining spaghetti sauce over manicotti.
Cover with foil

Bake 40 mins

Tomato Basil Salad

4 large tomatoes, sliced
1 medium red onion, thinly sliced
1 cucumber, sliced
1/2 cup fresh basil leaves
1/2 cup Mozzerella cheese
1/2 cup Sundried Tomato Vinaigrette
greens of your choosing

Mix together and serve

Very easy, very tasty

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