Vegetable Manicotti

Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In a large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper and eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and then place in the baking dish. Once all shells have been filled, top manicotti with remaining tomato sauce.

To Freeze: Freeze in freezer safe, oven ready container.

To Reheat: Preheat oven to 350 degrees. From defrosted, bake for 25 minutes or until heated through. From frozen, keep covered until last 10 minutes, bake for 75 minutes or until heated through.