Spinach Manicotti and Asparamole from Remke biggs - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Spinach Manicotti and Asparamole from Remke biggs

Spinach Manicotti
1 carton (15 ounces) low fat ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 package (10 ounces) frozen chopped spinach, (thawed and squeezed dry, eliminate as much water as possible).
1/2 cup reduced-fat sour cream
1/3 cup dry bread crumbs
2 tablespoon Italian seasoning
2 tsp Oregano, dry
1 teaspoon garlic powder
1-2 teaspoons cayenne pepper, optional
1 teaspoon onion powder
2 cups tomato juice, I recommend V8
1 cup chunky salsa, your favorite brand
1 can (15 ounces) crushed tomatoes, or crush them yourself
14 uncooked manicotti shells (1 box)
• I typically purchase two boxes of shells just as a precautionary. Sometimes there are broken shells in the box and if you break some yourself.
Preheat oven to 350 degrees. In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, oregano, cayenne pepper, garlic powder and onion powder.
Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in. x 9-in. baking dish. Stuff or pipe using a pastry bag or heavy re-sealable bag into the uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until cheese melts and browned if you choose.

Cook time: 15 min., prep time: 20 min est.
1 pound of asparagus, trimmed and roasted (lightly oiled and salt & pepper)
1 lemon – the juice of
1/2 tsp salt
1/2 tsp black ground pepper
1 Tbsp Chili powder
2 tsp ground cumin
1-2 cloves of garlic
1/2 to 3/4 c Light plain yogurt
3 roma tomatoes, small dice
1/4 c. red onion, small dice
1/4 c roasted red pepper, optional, small dice (I recommend the ones in the jar)
1 – tsp of crushed red pepper flakes, optional
A few dashes of tobacco sauce, optional
Preheat oven to 425 degrees, place cleaned and trimmed asparagus on sheet pan toss with a light coating of olive oil and a sprinkle of salt and pepper. Place in oven for 10-15 minutes until soft and some nice charring color comes through.  This process can happen quickly, keep a close eye on it. Once the asparagus is cooked transfer it to a plate and let it cool down for about 20 min.
In a food processor place asparagus, lemon juice, salt and pepper, chili powder, cumin, garlic process until smooth. Put in a medium size mixing bowl and add tomatoes, red onion, red peppers, red pepper flakes and tobacco sauce fold in until incorporated. 
The flavors will develop better if made a few hours ahead, but it can be served immediately.  When storing, place plastic wrap on top of the product because like regular guacamole it will start to turn brown after a few hours.
They will be preparing Asparamole & Spinach Manicotti
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