Vegetarian, Vegetable Stuffed Cheesy Manicotti

Vegetarian. Feeds Four. 

Ingredients: 

- Manicotti Pasta 

- Ricotta Cheese 

- Mozzarella Cheese

- Parmesan Cheese 

- Ground Soy Crumbles (fake meat! tonight we used Boca Crumbles and they were DELICIOUS)

- Marinara sauce 

- Flour

- Butter
- Soy Milk (or cow's milk if you don't have soy)

- 1.5 Zucchinis

- 1/5 Red Onion 


Beverage Pairing
A light red wine goes perfectly with this dinner. Our recommendation is Tempra Tantrum. This wine is a Tempranillo/Shiraz mix with ripe fruit flavors.  

Recipe: 

1. Boil water and put in desired number of manicotti shells once boiling. Take out a couple of minutes before the box recommends.

2. Dice up onion and zucchini. 

3. Coat a saucepan with olive oil. Place soy ground crumbles into saucepan, then place zucchini and onion. Saute over medium heat for 5-7 minutes.
4. In another sauce pan, on low to medium heat, put two teaspoons of butter, two teaspoons of flour and mix together until you have a yellow paste.

5. Slowly stir in the soy milk and bring to a slight boil.

6. Add in 1/2 cup or parmesan, and continue to stir as it melts.

7. Add in marinara sauce to your liking. Add in the ricotta cheese to your liking as well. The result will be a delightful pink sauce.

8. Lightly coat the bottom of the baking pan with your pink sauce. 
9. Add the soy crumbles and vegetable mix to the pink sauce.  
10.  Fill manicotti shells with the sauce/soy crumble/vegetable mixture and place next to one another in the baking pan. If the manicotti shells tear during cooking, simply fill them and fold them over in the pan. 
11. Cover with mozzarella cheese! The way we do it, it resembles lasagna!
12. Put in oven at 350 degrees for 20 minutes, until cheese is melted. 

Try it with a side of roasted brussels sprouts!