Ingredients: |
Ingredients: 14 to 16 manicotti shells
1 lb bag frozen vegetable medley
1 white onion diced (about 1/4 cup)
1 tsp Italian seasoning
1/4 c. chopped basil leaves
1 tsp ground black pepper
1/2 can condensed mushroom soup
1 lb shredded mozzarella
1qt. cottage cheese, strained
8 oz can tomato sauce
1 tbsp vegetable oil
1 tbsp red pepper flakes
1 c. all-purpose flour
3 eggs, beaten
2 c plain bread crumbs
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Directions: |
Directions:Cook pasta for 6 minutes; drain and spread out on a sheet pan to cool. Heat vegetable medley according to package directions, then drain all water from them. In a large bowl, stir together vegetables, Italian seasoning, basil, pepper and 1/2 can mushroom soup. Fold the mozzarella and cottage cheese into the vegetable mixture. Stuff each manicotti shell with the vegetable mixture and then place the shells in the freezer for 5 minutes to firm up. While waiting, put tomato sauce in saucepan and stir in the red pepper flakes until warm, then set aside. When ready to fry, slice shells into thirds and preheat oil to 350º into another pan. Place the flour, eggs and bread crumbs in separate bowls. Dredge the shells in the flour, then eggs and then bread crumbs. Fry the bites until they are golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels and serve with the spicy tomato sauce.
Makes 12 servings
Preparation time: 10 minutes
Cooking time: 16 minutes |
This recipe for Vegetable Lasagna Bites is from