Low Fat Vegetable Manicotti Recipe

Ingredients

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)

Method

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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