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Cook'n with Betty Crocker 
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Vegetable Manicotti |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 25 min Bake 45 min 8 uncooked manicotti shells 1 teaspoon vegetable oil or olive oil 1 medium carrot, shredded (1/2 cup) 1/2 cup shredded zucchini 1/2 cup sliced mushrooms (1 1/2 ounces) 4 medium green onions, sliced (1/4 cup) 1 clove garlic, finely chopped 1/4 cup reduced-fat or fat-free Parmesan cheese, grated 1/4 cup fat-free cholesterol-free egg product or 2 egg whites 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves 1 (15-ounce) container fat-free ricotta cheese 1 (8-ounce) can tomato sauce 1/2 cup low-fat mozzarella cheese, shredded (2 ounces) 1. Heat oven to 350°. Spray rectangular baking dish, 11 X 7 X1 1/2 inches, with cooking spray. Cook and drain manicotti as directed on package. 2. While manicotti is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except tomato sauce and mozzarella cheese. 3. Pour 1/3 cup of the tomato sauce into baking dish. Fill manicotti shells with vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly. NUTRITION INFORMATION 1 Serving Calories 315 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 10mg Sodium 640mg Carbohydrate 44g (Dietary Fiber 4g) Protein 27g %DAILY VALUE: Vitamin A 18%; Vitamin C 10%; Calcium 36%; Iron 14% DIET EXCHANGES: 1 Starch, 1 Lean Meat, 3 Vegetable, 1 Skim Milk From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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