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Vegetable Manicotti

Categories:
italian, main dishes, light meals, pastanoodle

1 can tomato sauce; (8 ounces)
8 uncooked manicotti shells
1 teaspoon olive or vegetable oil
1/2 cup shredded carrot
-- (about 1 medium)
1/2 cup shredded zucchini
1/2 cup sliced fresh mushrooms
-- (about 1-1/2 ounces)
1/4 cup sliced green onions (with tops)
1 clove garlic; finely chopped
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh or
2 teaspoons dried basil
2 egg whites
1 container part-skim; (15 ounces)
ricotta cheese
1/2 cup shredded part-skim mozzarella
cheese (2 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.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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