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Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella https://www.metro.ca/userfiles/image/recipes/manicotti-brocoli-ricotta-olive-mozza-10727.jpg PT35M PT15M PT50M
Preheat the oven to 400°F.In a large pot, cook the pasta in boiling salted water for 5 minutes. Drain and set aside.Finely chop the onion, broccoli and garlic and cook them in 1/3 of the olive oil in a pot for 3 minutes over medium heat.Stir in the ricotta off of the heat. Mix well.Stuff the pasta with the mixture and place in an oven-safe dish.Garnish with sliced Kalamata olives and mozzarella and bake for 5 minutes, or until cheese is golden.Meanwhile, toss the arugula in the remaining olive oil and Sherry vinegar, salt and pepper.Serve salad with warm manicottis.Source: Missfresh.com
2
5 1 5 5
1/2 broccoli 8 cannellonis 2 garlic cloves 3 c. à thé (15 ml) olive oil 125 g mozzarella 1 yellow onion 60 g Kalamata olive 125 g ricotta 2 cups (500 mL) arugula 1 tsp. (5 mL) sherry vinegar
Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella

Broccoli and Ricotta Manicotti with Kalamata Olives and Mozzarella

Rate this recipe
1 Vote
2
servings
0:35
Preparation
0:15
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    broccoli
  • 8
    cannellonis
  • 2
    garlic cloves
  • 3 c. à thé
    (15 ml)
    olive oil
  • 125 g
    mozzarella
  • 1
    yellow onion
  • 60 g
    Kalamata olive
  • 125 g
    ricotta
  • 2 cups
    (500 mL)
    arugula
  • 1 tsp.
    (5 mL)
    sherry vinegar
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

In a large pot, cook the pasta in boiling salted water for 5 minutes. Drain and set aside.

Finely chop the onion, broccoli and garlic and cook them in 1/3 of the olive oil in a pot for 3 minutes over medium heat.

Stir in the ricotta off of the heat. Mix well.

Stuff the pasta with the mixture and place in an oven-safe dish.

Garnish with sliced Kalamata olives and mozzarella and bake for 5 minutes, or until cheese is golden.

Meanwhile, toss the arugula in the remaining olive oil and Sherry vinegar, salt and pepper.

Serve salad with warm manicottis.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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