Wednesday, October 14, 2009

Vegetable Lasagna Bites


  • 14 item 14 to 16 manicotti shells
  • 1 pound bag frozen vegetable medley
  • 1 item white onion, diced (about ¼ cup)
  • 1 tablespoon Italian seasoning
  • ¼ cup chopped basil leaves
  • 1 tablespoon ground black pepper
  • ½ item can condensed mushroom soup
  • 1 pound shredded mozzarella
  • 1 item quart cottage cheese, strained
  • 8 ounce can tomato sauce
  • 1 tablespoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 3 cup all-purpose flour
  • 3 item eggs, beaten
  • 2 cup plain bread crumbs


Cook pasta for 6 minutes; drain and spread out on a sheet pan to cool. Heat vegetable medley according to package directions, then drain all water from them. In a large bowl, stir together vegetables, Italian seasoning, basil, pepper and ½ can mushroom soup. Fold the mozzarella and cottage cheese into the vegetable mixture. Stuff each manicotti shell with the vegetable mixture and then place the shells in the freezer for 5 minutes to firm up. While waiting, put tomato sauce in saucepan and stir in the red pepper flakes until warm, then set aside.

When ready to fry, slice shells into thirds and preheat oil to 350°F in another pan. Place the flour, eggs and bread crumbs in separate bowls. Dredge the shells in the flour, then eggs and then bread crumbs. Fry the bites until they are golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels and serve with the spicy tomato sauce.


12 Serving/s

Nutritional Information

Per serving (4 bites): 522 calories