1. MAKE-AHEAD MANICOTTI
PREP 25 MIN REHEAT 55 MIN
SERVES 16 SUBMITTED BY SANDIR
★★★★ 157 REVIEWS
6 eggs, lightly beaten
3 (15-oz.) containers ricotta cheese
3 (10-oz.) pkg. frozen chopped
spinach, thawed and well-drained
1 (8-oz.) pkg. shredded mozzarella
cheese (2 cups)
1 1/2 cups grated Parmesan cheese
2 Tbsp. sugar (optional)
6 cloves garlic, minced (2 Tbsp.)
3/4 tsp. black pepper
1/4 tsp. salt
32 dried manicotti shells, prepared
according to package instructions
3 (24-oz.) jars spaghetti sauce
1 tsp. crushed red pepper (optional)
- Stir together eggs and ricotta in a bowl
until blended. Stir in spinach, mozzarella,
1 cup Parmesan, the sugar (if using), garlic,
black pepper, and salt. Stuff filling into
cooked pasta shells using a small spoon or
a large zip-top plastic bag with a corner
snipped off.
- Spread 1/4 cup spaghetti sauce on the
bottom of eight 8-inch square disposable
foil pans. Arrange 4 stuffed shells in a single
layer in each pan. Pour remaining sauce over
shells. Sprinkle with crushed red pepper (if
using) and remaining Parmesan. Cover and
chill up to 3 days or freeze up to 3 months.
To reheat: If frozen, thaw in refrigerator
overnight. Bake in a 400°F oven, covered,
55 minutes. If desired, top with grated
Parmesan cheese and fresh basil
and/or oregano.
armagazine.com/make-ahead-manicotti
VEGETARIAN
PER 2 MANICOTTI: 405 CAL; 15G FAT (7G SAT); 25G PRO;
43G CARB (5G FIBER, 10G SUGARS), 948MG SODIUM
2. BLACK BEAN-SWEET
POTATO BURRITOS
PREP 45 MIN REHEAT 20 MIN
SERVES 16 SUBMITTED BY KARENA
★★★★ 1,867 REVIEWS
3 Tbsp. chili powder
2 tsp. cumin
6 sweet potatoes, peeled
and cut into 1/2-inch cubes
(about 8 cups)
3 Tbsp. vegetable oil
1/4 tsp. salt
1 cup chopped onion
6 cloves garlic, minced (2 Tbsp.)
4 (15-oz.) cans black and/or pinto
beans, rinsed and drained
1/4 cup reduced-sodium soy sauce
1 1/2 Tbsp. yellow mustard
1 cup water
16 (10-inch) flour tortillas, warmed
3 cups shredded Monterey Jack
cheese with jalapeño peppers
1 2
3 4
5 6
