Heat oven to 350 degrees.

Spray a rectangular baking dish 11x7 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.