Opus 379 - Day 21

A Recipe

Manicotti (I usually half this recipe)

12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26-ounce) jar prepared spaghetti sauce, divided
1/2 cup grated Parmesan or Romano cheese

1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture (I just use my hands).
4. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.


Frozen Strawberry Delight

1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup nuts, chopped (I don't usually use these since I rarely have them on hand)
1/2 cup butter, melted
2 large egg whites
2/3 cup granulated sugar
1 (10-ounce) package frozen strawberries
2 tablespoons lemon juice
1 (13 1/2-ounce) container non-dairy whipped topping

1. In a bowl mix together flour, brown sugar, chopped nuts, and melted butter. Spread in a shallow pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Remove from the oven and cool.
2. In a large bowl combine egg whites, sugar, frozen strawberries, and lemon juice. Beat at high speed with an electric mixer for 10-15 minutes or until stiff peaks form. Fold in non-dairy whipped topping.
3. Sprinkle half of the crumb mixture in a 13x9 inch pan and spoon the strawberry mixture on top. Sprinkle the remaining crumb mixture on top. Cover and freeze for 8-10 hours. Thaw for 10-15 minutes before serving.