SPINACH-STUFFED MANICOTTI WITH MUSHROOMS RECIPE

Duration: 65 minutes Introduction: Stuffing manicotti shells with ricotta and spinach results into a meal which does both nutritious and decadent in taste. Though it can be prepared with meat, when meatless, it is a vegetarian dish high in nutrition and flavor and acceptable by both the vegetarians and non-vegetarians. Ingredients: Manicotti shells Olive oil Finely chopped onions Chopped spinach Fat free ricotta cheese Shredded mozzarella cheese Parmesan cheese Crumbled basil Garlic powder Salt Tomato sauce Sliced mushrooms Spinach Procedure: 1. Preheat the oven to about 180oC 2. Place a cooking pot containing salted boiled water in a source of heat and cook manicotti in 8 minutes 3. Drain the water and let the manicotti cool a little 4. Add cooking oil to a non sticking cooking pan and heat. 5. Add onions to the cooking pan 6. Fry the onions until they have softened. This can take around five minutes. 7. Wash the spinach in a colander; drain the water but not completely 8. Using a large bowl, stir basil, spinach, garlic powder, parmesan, mozzarella and salt together 9. Spread tomato base at the base of baking dish 10. Stuff the manicotti shells with the spinach mixture at the two ends completely 11. Put the manicotti shells into the baking dish and arrange them into a single layer 12. Add a layer of tomato sauce on top of the manicotti. 13. Cover it with a foil and bake the contents until heated: this can take thirty minutes. 14. Before the manicotti has completely baked heat oil in a cooking pan 15. Add mushrooms to the pan and fry until they are just soft 16. Serve your manicotti with mushroom toppings.