Cheesesteak Manicotti (my tweak)
Ingredients
8 Steak-ums/minute steaks
Ricotta Cheese (15 oz Container)
1 egg
2 cups of Shredded Mozzarella cheese
1/3 cup of Parmesan grated cheese
1 Tablespoon Dried Parsley flakes
small pinch of Salt and pepper
1 Cup of Low carb Tomato Sauce
**Preheat oven to 350* Fry up the 8 minute steaks and let them drain on paper Towels.
1. In a medium bowl, combine: Ricotta Cheese, egg, Mozzarella Cheese, Parmesan Cheese, Parsley flakes and salt and pepper.
2. Lay one Steak-um flat. Place about 3 heaping tablespoons of the Filling mixture on one side of the Steak-um. Roll it up. Place it in a 8X8X2 Glass baking dish.
3. Repeat until all 8 Steak-Ums are filled and in the baking dish (you will have leftover filling).
4. Pour 1 Cup of Tomato Sauce on top of the Casserole.
5. Cover with Aluminum Foil and bake for about 25 Minutes.
6. Remove from Oven and let Sit for a few minutes (for the filling to set)
It's now ready to serve.
Chicken-Zucchini Version
Ingredients
4 boneless skinless chicken thighs (pounded thin between sheets of waxed paper)
8 thin cut sirloin tip steaks (Also pounded thin)
Ricotta Cheese (15 oz Container, drained)
1 egg
2 cups of 6 cheese blend.
1/3 cup of Parmesan grated cheese
1 med. zucchini (shredded and squeezed dry)
small pinch of Salt and pepper
1 Jar of 4 cheese spaghetti sauce
I put the filling together subbing zucchini for parsley.
Then, sauté the steaks and thighs.
Spoon (carefully) filling into the steaks.
Put the the rest of the filling between chicken thighs and cover with the rest of the sauce.
Baked one hour. Cover with foil.
