This recipe is for 6 manicotti shells.
For the filling:
1/2 cup boiled rice
1/2 cup ricotta cheese
1/2 red onion finely chopped
1 tomato chopped
1/4 cup steamed peas
1/2 bell pepper finely chopped
1/2 tsp Italian herb seasoning
Also you will need Pasta sauce (I used store bought tomato and basil, but you can make your own - or mix, more on that in another post!), 1/2 cup shredded mozzarella cheese and extra virgin olive oil.
Mix the ingredients, and add about 1/2 tsp Italian seasoning, and salt to taste. I noticed that most manicotti recipes suggest adding egg in the filling, but I think the rice does a great job of holding the filling together too.
First boil the manicotti shells for 5-6 minutes, or as per instructions on the box. Strain and keep aside. Stuff the shells with the filling prepared earlier.
Preheat oven to 350 F. In a sheet-lined baking dish, first spread a layer of pasta sauce. The lay down the stuffed manicottis side by side. Cover with a layer of pasta sauce, shredded cheese and drizzle some extra virgin olive oil on the top. Bake for 20 minutes.
Serve with bread sticks or as is.
