Cook manicotti as directed to al dente. Combine stuffing ingredients and stuff manicotti. Place on baking sheet and chill for at least 30 minutes.
When ready to serve, bring broth to simmer in large skillet. Place stuffed manicotti in skillet and simmer for 5 minutes. To plate, place 4 ounces of hot marinara in each serving plate, top with 2 manicotti and garnish with chopped red pepper and shredded 4-cheese blend.
Adapted from Bon Appetit April 1988, page 16.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 233 (37%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 202.6mg||62 %|
|Sodium 1075.7mg||37 %|
|Potassium 868.5mg||23 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 47g|
|Protein 44.2g||63 %|
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Calories per serving: 622
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