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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
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    $2.49 ea.

    PRODUCT OF CANADA


  • 8
    cannellonis
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    2 for $3.00

    156 g, SELECTED VARIETIES WHILE QIANTITIES LAST OR 1.99 EA.


    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $8.49 ea.

    500 - 700 g SELECTED VARIETIES


  • 2
    garlic cloves
  • 3 c. à thé
    (15 ml)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 125 g
    mozzarella
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    $6.79 ea.

    340 - 475 g SELECTED VARIETIES


  • 1
    yellow onion
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    CARROT OR YELLOW ONIONS

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    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 60 g
    Kalamata olive
  • 125 g
    ricotta
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    340 - 475 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    arugula
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    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK, PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 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

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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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