Using the crepe - like wraps in place
of dried pasta shells makes this manicotti dinner a great one to serve when entertaining.
Using the crepe - like wraps in place
of dried pasta shells makes this manicotti dinner a great one to serve when entertaining.
Not exact matches
I ripped this recipe from a recent issue (not exactly sure which one)
of Weight Watchers Magazine, which I adapted somewhat, using canned beans instead
of dry,
pasta shells instead
of orechiette, and adding some carrots and celery.
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked
shell pasta 1/4 tsp pepper 1/4 tsp salt
Beans and
shells 1 1/4 cups
dried white beans (or two 15 - ounce cans
of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo
pasta shells 3/4 -1 cup kale pesto Zest
of 2 lemons Freshly ground black pepper
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup
shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat
pasta (such as ditalini or smallish
shells), cooked until al dente
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon
dried oregano 1 teaspoon
dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium
pasta shells (or your shape
of choice)
For this one, I tossed in chopped celery, onion, carrot, a few cloves
of garlic, 1 link
of spicy Italian sausage, 1 can
of white beans, 1 big can
of diced tomatoes,
dried rosemary, kale, broth and some small
pasta shells to make it more
of a meal.