Friday, September 6, 2013

Asparagus Stuffed Manicotti and Sautéed Brussels Sprouts

Delicious and a bit lighter than most manicotti recipes I have come across.

Asparagus Stuffed Manicotti

Serves 6


  • 1 lb asparagus, washed and trimmed
  • olive oil
  • 1 (8 oz) box manicotti
  • 3 cups quick tomato sauce
  • 1 1/2 cup roasted cauliflower, diced
  • 12 oz ricotta cheese
  • 1 cup freshly grated parmesan
  • Salt and pepper to taste


  1. Place top oven rack about 4 inches from broiler. Preheat broiler. Spray a baking sheet with cooking spray. Spray a 9" x 13" baking pan and set aside.
  2. Toss asparagus with olive oil, salt and pepper. Place in a single layer on baking sheet. 
  3. Place in oven and cook for about 4-8 minutes until tender. Be careful not to burn them. They can go from done to burned in a minute.
  4. Remove from oven and set aside to cool. Chop into 1/2 inch chunks. Change oven heat from broiler to 400º.
  5. Meanwhile, bring water to a boil. Cook shells for about 7 minutes or as package directs. Drain and set aside to cool until you can handle them.
  6. Mix ricotta, 1/2 cup parmesan, salt, pepper, and vegetables. Stuff into cooked manicotti shells. Place in baking pan and cover with sauce. Sprinkle with remaining parmesan.
  7. Cover with foil and bake for 30 minutes. I take the foil off for the last 10 minutes or so to let the cheese brown.

Sautéed Brussels Sprouts with Parmesan

Serves 4


  • 1 lb brussels sprouts, washed and cup into quarters lengthwise
  • 2 tbsp olive oil
  • salt and pepper
  • 1/4 cup freshly grated Parmesan cheese


  1. Heat oil over medium heat. Add brussels sprouts and stir to coat. Cover and cook for about 20 minutes, stirring occasionally. If they look like they are getting to browned, turn down the heat a bit. They are done when they are browned and tender crisp.
  2. Season with salt and pepper and serve immediately. They are very good sprinkled with freshly grated parmesan cheese.

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