Broccoli Slaw Manicotti With Roasted Red Pepper Sauce

Ingredients

• 8 manicotti
• 1 tablespoon olive oil
• 1 cup broccoli slaw mix
• 1 teaspoon chopped garlic

• 1 (16 ounce) carton ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 eggs, lightly beaten
• 1/4 cup grated parmesan cheese
• 2 teaspoons dried Italian spices

• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
• 1 cup bottled roast sweet red pepper, chopped
• salt and pepper

Directions

1. 1

   Preheat oven to 350 degrees. Cook manicotti shells according to package directions and be sure to salt your water. Drain the manicotti shells and let cool. Meanwhile, saute the broccoli slaw and garlic in the olive oil until softened. In a mixing bowl, combine eggs, ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasonings, salt and pepper. Add the broccoli slaw mixture and combine. I put the cheese mixture in a large freezer bag and cut off a corner tip to pipe into the manicotti shells. Place stuffed manicotti shells in a 13x9 baking dish sprayed with cooking spray. Next combine the diced tomatoes (do not drain) with the chopped red peppers. I use a blender to combine them together because my family doesn't like "chunky" sauces. Top the manicotti with the sauce and bake covered for 30 minutes. You can uncover the dish add extra mozzarella on top for the last 10 minutes of baking. YUM!