Cheese Manicotti
| Yield: | 6 Servings |
| Categories: |
| 1/4 | c | Minced red onion |
| 1 | Clove(s) garlic, crushed (up to 2) | |
| 1 | cn | (16-oz.) diced tomatoes (reserve 2 T. liquid) |
| 1 | cn | (8-oz.) tomato sauce |
| 1/3 | c | Water |
| 1/2 | ts | Honey -or- |
| 1/4 | ts | Fruitsource |
| 1 | ts | Oregano |
| 1/4 | ts | Thyme |
| 1/4 | ts | Sea salt |
| 1 | Bay leaf | |
| 12 | Manicotti shells, pref. whole wheat, kamut, spelt or other whole-grain | |
| 1/2 | c | Egg substitute |
| 12 | oz | Fat-free ricotta |
| 1 | pk | (8-oz.) shredded fat-free Mozzarella |
| 1/3 | c | Fresh grated Parmesan |
| 1/4 | c | Snipped parsley (I never use quite that much, maybe half) |
| 1/4 | ts | Sea salt |
| 1 | ds | Pepper |
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