Preheat oven to 350.
Spray an 11×7 baking dish with nonstick spray.
Cook manicotti shells as directed on package.
Pour 1/3 cup of the tomato sauce over the bottom of the baking dish.
Heat oil in nonstick skillet over medium-high.
Cook carrot, mushrooms, zucchini, garlic, and onion in oil.
Stir frequently, until veggies are crisp-tender.
Stir in remaining ingredients, except mozzarella.
Fill manicotti shells with the mixture and place in the baking dish.
Pour the remaining sauce on top.
Sprinkle with the cheese.
Bake, covered, 40 minutes or until hot and bubbly.
Ingredients:
8 uncooked manicotti
1 (8 ounce) cans tomato sauce
1 teaspoon olive oil
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 finely chopped garlic cloves
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
Steps/Methods:
Preheat oven to 350.
Spray an 11×7 baking dish with nonstick spray.
Cook manicotti shells as directed on package.
Pour 1/3 cup of the tomato sauce over the bottom of the baking dish.
Heat oil in nonstick skillet over medium-high.
Cook carrot, mushrooms, zucchini, garlic, and onion in oil.
Stir frequently, until veggies are crisp-tender.
Stir in remaining ingredients, except mozzarella.
Fill manicotti shells with the mixture and place in the baking dish.
Pour the remaining sauce on top.
Sprinkle with the cheese.
Bake, covered, 40 minutes or until hot and bubbly.
