Name: Vegetable Manicotti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 medium carrot; 1 medium zucchini; 1/2 cup sliced mushrooms, brown, Italian, or Crimini; 4 stalk green onion; 1 clove garlic; 8 ounce manicotti pasta, dry; 1 cup tomato sauce; 1/3 tablespoon olive oil; 2 cup ricotta cheese, part skim milk; 1 ounce Parmesan cheese; 2 teaspoon basil, dried; 2 large egg white; 1/2 cup mozzarella cheese

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4 from 1 vote

Vegetable Manicotti

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 249kcal

Ingredients

1 medium carrot
1 medium zucchini
1/2 cup sliced mushrooms, brown, Italian, or Crimini
4 stalk green onion
1 clove garlic
8 ounce manicotti pasta, dry
1 cup tomato sauce
1/3 tablespoon olive oil
2 cup ricotta cheese, part skim milk
1 ounce Parmesan cheese
2 teaspoon basil, dried
2 large egg white
1/2 cup mozzarella cheese

Instructions

Heat oven to 350 degrees.
Spray a rectangular baking dish 11×7 inches with cooking spray.
Shred carrot and zucchini (1/2 cup each). Slice mushrooms and green onions. Mince garlic.
Cook and drain 8 manicotti shells as directed on package (omit salt).
Pour 1/3 cup of the tomato sauce into baking dish. While manicotti is cooking, heat oil 10-inch nonstick skillet over medium-high heat.
Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender.
Stir in remaining ingredients except mozzarella cheese.
Fill manicotti shells with vegetable mixture; place in baking dish.
Pour remaining tomato sauce over manicotti.
Sprinkle with mozzarella cheese.
Cover and bake 40-45 minutes or until hot and bubbly.