I have been training for a 5K through my employer which is on October 1st. Even though I have been running consistently, I still feel like I am unprepared. It does not seem like it should be so much work to prepare for a moderate distance, but I guess that depends on how much your body is programmed for the endurance. I stated to seriously run on a consistent bases about 4 months ago, prior it was more of a mile here or there. Just recently, I am starting to see some improvements with distance and increase in pace. So I guess I should not be so hard on myself, as long as I am progressing.
15 ounces ricotta cheese
1 egg, beaten
1 teaspoon salt
1/3 teaspoon black pepper
2 cups grated mozzarella cheese, divided
1/2 cup freshly grated parmesan
1/2 cup carrot, grated
1/3 cup zucchini, grated (I used Spinach)
1/3 cup broccoli, chopped fine
1/4 cup fresh herbs, chopped (parsley, basil, or a combination)
3 cups sauce, such as Marinara.
Preheat oven to 375 degrees F.
Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it’s shape.). Drain, cool, and set aside till you’re ready to stuff the tubes.
In a medium sized bowl, Combine the ricotta cheese, egg, salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup), and parmesan. Mix well. Grate the carrot, zucchini, and broccoli. Add the vegetables to the cheese mixture and stir to combine.
Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9×13 inch pan with 1 cup of sauce, such as Marinara sauce. Line the manicotti up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Serve with a green salad and garlic bread.
(Adapted from Good Life Eats)
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