BUTTERNUT SQUASH MANICOTTI

Level of difficulty: Medium
Est. Prep Time: 30-60 minutes depending on cookware....the better the cookware the longer it takes
Cook time: 1 Hour+
Serves: 6-8
TIPS:  Use Low-fat Cheeses when you can find them, tastes just as good but better for you.  If you have leftover Cheese Stuffing put it in the freezer for the next time, it keeps very well.

Ingredients:

4 cups of cubed Butternut Squash (Costco usually has it)
Extra Virgin Olive Oil  (I will usually call it EVOO to make it easier)
1/2 red onion finely chopped
1-2 cups baby sweet peppers(yellow, orange and red) (Costco)
1 bag of chopped spinach (buy frozen if you don't want to wilt it yourself)
3TBSP chopped garlic
Fresh Basil, chopped lightly (I love it so I use as much as I can)
1 cup of shredded Mozzarella
1 cup shredded Parmesan
1 small container of low fat Ricotta
1/2 package of 1/3 less fat Philadelphia Cream Cheese
1/2 container of soft tofu
Manicotti Shells (1pkg)
Homemade Spaghetti Sauce or 2 jars of your favorite Spaghetti Sauce...I always spruce up the jarred if I don't have the time for homemade:) see below for recipe specifics and added ingredients
1/4 Cup Pine nuts
Mrs. Dash Table Blend
Garlic Powder
Salt
Pepper
Dried Oregano

For the Manicotti Stuffing:

Put a deep cooking pan or pot on low to medium heat (Le Creuset or a Tephlon/Circulon cooks the best)
Once pan is warmed add 2TBSP EVOO, then add the 4Cups Butternut Squash.  Stir occassionally until tender all the way through, try to keep the browning to a minimum.  Once cooked through set aside in a separate dish or in the food processor until ready to blend it.

In same pan/pot add 2TBSP chopped garlic and pine nuts.  Toast to a light brown.  Set aside.

Puree Butternut squash until smooth, do not add any liquid.

In a separate bowl or mixer add all the cheeses, tofu (liquid drained), garlic and pine nuts, fresh Basil, Butternut Squash and spinach (liquid drained).  Mix thoroughly, preferably in a Mixer or with a hand mixer...the spoon just doesn't cut it.  Once Cheese mix is well blended add as much or as little of the dry seasonings as you like, it is really to taste.  Add a little, blend the mix and taste.....and so on.  When you like it, it's perfect for you!!

Now...Stuff the Manicotti Shells with the Cheese Mix.  Using a spoon to stuff and push down works best.  The first time will be a bit messy but once you get the hang of it, it goes pretty swiftly.  My kids love to help with this since they get to lick their fingers in the end...YUM!!  Set the stuffed Manicotti Shells on a plate or in an oven safe dish.


For the Sauce:

I normally make my sauce from scratch, but it just becomes very time consuming....so I do a little adding to my favorite jar sauce....so here is my Spruced up Store Bought Sauce recipe...

In same pan used for the Butternut Squash, preheat on low-med heat... add 1-2TBSP of EVOO, red onion, sweet bell pepper medley, 1TBSP chopped garlic, salt and pepper to taste.  Sautee until tender.  Add store bought sauce (see my favorite brand below) and bring to a light bubble....turn heat off.  If you like a watery sauce, just add as much or as little as you prefer to the sauce.

1 Jar Classico brand Four Cheese Spaghetti sauce
1 Jar Classico brand of either (depending on my mood that day) the Mushroom and Olive Sauce, Roasted Garlic, Tomato Basil or Marinara


FINAL COOKING STEP

Put a few spoonfulls of sauce in the bottom of an oven safe deep dish.  Line up all the stuffed Manacotti in the dish, don't tightly place them as the sauce will need to fall in between them.  Poor over the sauce to completely cover the shells.  Bake ate 375 degress for 1hour or until shells are cooked tender and sauce is bubbling.  Check shells after 45minutes then after ever 10-15minutes until done.  Add a little parmesan cheese on top before serving.
Serve with a green salad
Bon Appetite!!!