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Welcome to Ridgecrest
Recipes
Panir
Manicotti
10 oz.
Ridgecrest Panir
8 manicotti shells
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tbsp snipped fresh parsley
1 tsp dried Italian seasoning,
crushed
1/8 tsp paprika
1 slightly beaten egg white
2 tbsp grated Parmesan cheese
1-1/4 cups fat-free milk
2 tbsp all-purpose flour
1/8 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/2 cup shredded low-fat cheddar cheese
(2 ounces)
Nonstick spray coating Cook pasta
shells according to package directions. Rinse in
cold water and drain. Spray a medium skillet with
nonstick spray coating. Add mushrooms and onion,
cook until tender. Stir in parsley, Italian
seasoning, and paprika. Cool slightly. Mash
the panir in a bowl. Stir in egg white, parmesan
cheese, and mushroom and onion mixture. Stuff each
manicotti shell with about 1/4 cup of the panir mixture. Arrange stuffed shells in a 12x7-1/2x2-inch
baking dish. For sauce, in a medium saucepan
combine milk, flour, garlic powder, salt, and
pepper. Cook and stir until thickened and bubbly.
Pour sauce over pasta in baking dish. Bake,
covered, in a 350º F. oven for 20 to 25
minutes or until heated through. Sprinkle with
cheddar cheese. Bake uncovered for 2 minutes more or
until cheese is melted. Makes 4
servings. [
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