Happy Eats!

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 inch longer then pasta. When water comes to boil drop asparagus
in boiling water a handful at a time.
Wait until water comes to boil. Pull asparagus out of boiling water with slotted
spoon and put them in ice-water bath. A bowl of water with ice cubes works well.
Do the same with rest of asparagus. When asparagus are cold, pull them out of
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, 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 single layer you will need 2 9 x 13 Pyrex pans or other type of flat pans.
Disposable 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 the cheese in until melted.
Season with salt and pepper to taste and herbs.

Pour sauce over manicotti and bake for 15 minutes at 350 degrees in the oven
until hot and bubbly.