Vegetable Manicotti with Vodka Cream Sauce

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     I have never made manicotti. That’s right. The princess of pasta has never made manicotti. Surprised? I am kind of surprised I’ve never made it. I like to eat it. I’ve had it at restaurants but I’ve never made it myself.

      The manicotti took some time to prepare but it looked great. I spread some of the vodka sauce on the bottom of a pan, put in the manicotti, then topped it with the remaining sauce. They were really good! The manicottis were firm and easily held the stuffing. The insides tasted of a vegetables medley slathered in Italian cheeses. The sauce was wonderful with the vegetable manicotti. It wasn’t too heavy on the tomatoes and paired well with the vegetables. We each only ate 3 manicotti because they were so filling. This would be a great dish to prepare for company because it can be made in the morning and then refrigerated until it’s time to heat.

Vegetable Manicotti with Vodka Cream Sauce (adapted from Pretty Peas )

For the manicotti:
12 manicotti shells cooked, drained, and cooled
10 oz. frozen spinach, thawed and drained
1 T. olive oil
1 onion, minced
2 garlic cloves, minced
4 oz. mushrooms, chopped
1 can artichoke hearts, chopped
2 carrots, shredded
1 c. lowfat ricotta cheese
¼ c. Parmesan cheese
½ c. mozzarella cheese

1 t. salt

1.  Preheat the oven to 350 degrees.  Spray a large baking pan with cooking spray.

2.   Heat olive oil in a sauté pan over medium high heat. Add in the onions and garlic and sauté for 5 minutes. Add in the mushrooms, carrots, and artichokes and cook for 3 more minutes. Remove from heat and let cool.

3. Put the spinach and the onion mixture in a large bowl. Add ricotta, mozzarella, and Parmesan cheeses. Mix well. Add in the salt and pepper and stir.

**To freeze the manicotti, place on a cookie sheet and freeze for 3-4 hours.  Wrap in plastic wrap then place them in a freezer bag and keep frozen for up to 6 months.**

For the vodka cream sauce:
1 T. olive oil
½ onion, chopped
2 garlic cloves, minced
28 oz. can of crushed tomatoes
½ c. light cream
½ c. low fat milk
1/3 c. vodka
1 t. salt
1 t. black pepper
½ t. oregano
¼ c. Parmesan cheese

1. In a large skillet heat the olive oil over medium high heat. Add in the garlic and onions and sauté for 5 minutes. Add the crushed tomatoes and cook for 10 minutes or until the liquid has reduced by half.

2. Add in the cream, milk, and vodka stirring well to combine. Stir in salt, pepper, and oregano. Stir occasionally over simmer for 30 minutes.

3. Add in Parmesan cheese and remove from heat.