Asparagus-Stuffed Manicotti with Sauce
This time-saving recipe can be made a day in advance. It also includes a “quick
sauce.”
1 box manicotti
2 bunches asparagus
2 tablespoons olive oil to grease the pans
1/2 pound cheese cut into 1/4-inch sticks (optional)
For the sauce:
2 cans of evaporated skim milk
8 ounces shredded muenster or swiss cheese or any other cheese that melts easily
Salt and pepper to taste
Assorted herbs, finely shredded carrots, or chives to add color
Quick sauce:
2 jars of store bought white sauce
Cook manicotti per package instructions. While manicotti is cooking, bring water to boil in 4-quart pot.
Cut asparagus one inch longer than the pasta. When water comes to boil drop asparagus in boiling water a handful at a time. Wait until the water comes to a boil. Pull the asparagus out of the boiling water with a slotted spoon and into an icewater bath. A bowl of water with ice cubes works well. Do the same with rest of the asparagus.
When the asparagus is cold, pull them out of the water and drain on a few dishtowels or use paper towels. Note: You will need a third of a roll, so if you are environmentally conscious or on a budget, use dishtowels.
Grease the pans with olive oil or any oil you like, but don’t use butter. Salt and pepper the asparagus to taste. When manicotti are cooked and cool to handle, fill them with asparagus.
Optional: Put 1/4-inch sticks of cheese inside the manicotti with the asparagus.
In advance: Up to this point you can make this dish in advance. Cover with plastic wrap and put in the refrigerator. It is good for up to 2 days. To assemble this in a single layer you will need two 9 x 13 Pyrex pans or other type of flat pans. Disposables work well too.
For the sauce, place evaporated milk into 2-quart saucepan. Bring the milk to a hot temperature, but do not boil. Stir in the cheese until melted. Season with salt and pepper to taste and herbs.
Pour the sauce over the manicotti and bake for 15 minutes at 350 degrees in the oven until hot and bubbly.