Manicotti

1 c  Dried lentils
     Sauce:
1    Batch marinara sauce
1    Eggplant; chopped
1 ds Red pepper flakes
     Red wine
     Filling:
8 oz Fat-free ricotta cheese
1    Egg or substitute
1 ds Garlic seasoning

Cook 1 lentils. Make a basic fat free marinara sauce with lots of
garlic and basil, a big one in the crock pot. Add eggplant, red
pepper flakes, and cooked lentils. Add a dollop of red wine unless
you are cooking for those who prefer not to have it. Sauce should not
be a real thick one, make it a little watery. Turn the crock pot on
low/medium and go shopping all day.

Filling:

For a 8 oz container of fatfree ricotta cheese, add fat-free egg
beaters, equivalent of 1 egg, and a sprinkling of garlic seasoning.

Manicotti:

Spoon a little sauce into the bottom of baking dish. Stuff into
uncooked manicotti tubes and place, not too close together, into the
dish. Cover with sauce. Cover tightly with foil. Bake in 350 F oven
for about 45 minutes. Or if it is too hot to use the oven as it was
at my house on Saturday, cover with plastic and nuke on high for
20 minutes.

Recipe by Jan Gordon <jagordon@agsm.ucla.edu>, Aug 23, 1993