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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 c. Diced carrots
- 1/2 c. Diced celery
- 1 c. Liquid removed canned mushrooms
- 2 x Garlic cloves chopped
- 1/2 tsp Dry oregano
- 3 c. Bottled spaghetti sauce (use your favorite brand)
- 8 lrg Refrigerated manicotti tubes
- 3 Tbsp. Parmesan cheese
- 1/4 c. Chopped fresh parsley for garnish
Direcciones
- Preheat oven to 350 degrees.
- In a skillet heat extra virgin olive oil. Add in carrot, celery and cook for 3 min. Then add in mushrooms, garlic, oregano and cook, stirring for 3 min more. Stir in spaghetti sauce.
- Arrange manicotti tubes in a 9- by 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 min. Uncover and bake for 5 - 10 min more till bubbling and heated through. Serve each portion topped with fresh parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 117 | 45% |
| Total Fat 13.13g | 16% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 882mg | 37% |
| Potassium 761mg | 22% |
| Total Carbs 30.45g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 18.64g | 12% |
| Protein 5.43g | 9% |
