INGREDIENTS
12
oven-ready manicotti noodles [we used gf tinkyada grand shells]
475 mLs
zucchini
250 mLs
eggplant
250 mLs
leeks
250 mLs
tomato
4 tbsps
basil
2 tbsps
olive oil
1 serving
salt and pepper
1 serving
alternative cheese shreds
1080 mLs
tomato
1
onion
60 mLs
tomato paste
2 cloves
garlic
2 tbsps
olive oil
2 tbsps
basil
1 serving
salt and pepper