Low Fat Vegetable Manicotti |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty, filling lowfat pasta dish from Betty Crocker's New Choices Cookbook. Very satisfying with a light salad and bread. I'm sure that the lowfat cheeses could tastily be replaced by regular varieties for those of you that don't have to worry about fat content! Ingredients:
8 uncooked manicotti |
1 (8 ounce) can tomato sauce |
1 teaspoon olive oil |
1/2 cup shredded carrot |
1/2 cup shredded zucchini |
1/2 cup sliced mushrooms |
1/4 cup sliced green onion |
1 finely chopped garlic clove |
2 cups fat-free ricotta cheese |
1/4 cup fresh grated parmesan cheese |
2 teaspoons dried basil |
2 egg whites |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350.
2. Spray an 11x7 baking dish with nonstick spray.
3. Cook manicotti shells as directed on package.
4. Pour 1/3 cup of the tomato sauce over the bottom of the baking dish.
5. Heat oil in nonstick skillet over medium-high.
6. Cook carrot, mushrooms, zucchini, garlic, and onion in oil.
7. Stir frequently, until veggies are crisp-tender.
8. Stir in remaining ingredients, except mozzarella.
9. Fill manicotti shells with the mixture and place in the baking dish.
10. Pour the remaining sauce on top.
11. Sprinkle with the cheese.
12. Bake, covered, 40 minutes or until hot and bubbly.
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