28 manicotti noodles (two 8 oz. Boxes)
1 small eggplant, sliced into 1-inch-by-1/4-inch pieces, salted lightly
1 zucchini, grated
1 yellow crookneck squash, grated
1 leek, sliced thin
1/2 lb. mushrooms, sliced thin
1 carrot, peeled and grated
1 red bell pepper, diced
10 oz. frozen spinach, thawed, liquid squeezed from spinach
1 lb. ricotta cheese
1/2 lb. mozzarella cheese
2 c. parmesan cheese
2 eggs
1/4 c. chopped parsley
Salt and pepper to taste
1/4 t. nutmeg
2 c. marinara (recipe below)
1/2 c. black olives (saracena), pitted and quartered
Bring a large pot of water to a boil. Add 1 t. salt to water. Cook manicotti until al dente following instructions on the package. Remove pot from heat. Do not drain manicotti from pot. Add cold water to pot to displace hot water. Keep filling until the hot water flows over and the water cools. This helps keep the manicotti from sticking and falling apart when handled too much.
Salt eggplant lightly, mix, and put in a colander. Add grated zucchini and yellow squash and mix. Squeeze liquid from vegetables.
Saute leeks and mushrooms in 1 T. olive oil in a large skillet until softened. Add zucchini, yellow squash, eggplant, carrot, and red bell pepper; cook until softened, about 5 minutes. Add spinach and cook another minute. Place vegetable mixture in a large mixing bowl.
To vegetable mixture, add ricotta, mozzarella, 1 cup of the Parmesan, eggs, parsley, salt, pepper and nutmeg; Combine well.
Place about 1/2 cup of marinara sauce in the bottom of each 13x9 baking dish. Fill manicotti shells; place filled shells in a single layer in each baking dish. Cover manicotti with sauce. Sprinkle with remaining Parmesan and olives.
Bake, uncovered at 350 F for 35 minutes. If top begins to burn, cover loosely with foil. (Manicotti can be prepared ahead up to the point of baking; freeze until ready to bake.)
Marinara Sauce:
6 c. tomato sauce
2 t. dried marjoram
1 t. dried oregano
1/4 c. olive oil
salt and pepper to taste
Combine all ingredients in a saucepan and cook over medium- low heat until heated, about 10 minutes.
Source: Lisa Storhaug
Prepared by: Lisa and Lena for the January 2002 meeting