0.0 – 0 reviews • European Recipes
| Total: |
35 min |
| Prep: |
5 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup drained canned mushrooms
- 2 cloves minced garlic
- 1/2 teaspoon dried oregano
- 3 cups bottled spaghetti sauce (use your favorite brand)
- 8 large refrigerated manicotti tubes
- 3 tablespoons Parmesan cheese
- 1/4 cup minced fresh parsley-garnish
Instructions
- Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
368 |
| Total Fat |
12 g |
| Saturated Fat |
3 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
7 g |
| Sugar |
15 g |
| Protein |
12 g |
| Cholesterol |
9 mg |
| Sodium |
1127 mg |