1 can tomato sauce; (8 ounces)
Heat oven to 350 degrees. Spray rectangular baking dish, 12 X 7-1/2 X 2 inches, with nonstick cooking spray. Pour 1/3 cup of the tomato sauce in dish. Cook manicotti shells as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium-high heat. Saute carrot, zucchini, mushrooms, onions and garlic in oil. Stir in remaining ingredients except tomato sauce and mozzarella cheese. Fill manicotti shells with vegetable mixture; place in dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly. 4 SERVINGS (2 MANICOTTI SHELLS EACH). MICROWAVE DIRECTIONS: Spray rectangular microwavable dish, 12 X 7-1/2 X 2 inches, with nonstick cooking spray. Pour 1/3 cup of the tomato sauce in dish. Cook manicotti shells as directed on package; drain. Omit olive oil. Place carrot, zucchini, mushrooms, onions and garlic in 1-quart microwavable casserole. Cover tightly and microwave on high 4 to 6 minutes or until tender; drain. Continue as directed. Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until hot.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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