Vegetable-Stuffed Manicotti

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* Exported from MasterCook *

 

Vegetable-Stuffed Manicotti

 

Recipe By :Sarah Schlesinger, 500 (Practically) Fat-Free Pasta Recipes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 quarts water

8 manicotti shells

1/4 cup vegetable broth

1/2 cup shredded red bell pepper

1/2 cup grated zucchini

1 cup chopped fresh mushrooms

1/4 cup chopped red onion

1 clove garlic -- minced

2 cups nonfat ricotta

2 teaspoons dried basil

2 egg whites -- slightly beaten

8 ounces low-sodium tomato sauce

1/2 cup shredded nonfat mozzarella cheese

 

Preheat oven to 350F.

Meanwhile, bring water to a rapid boil in a large, covered pot. Slowly stir in

pasta. Return water to a boil. Stir pasta with a long-handled wooden fork to

prevent it from sticking together. Follow cooking time recommendation on

package. Check for doneness by biting into a piece of pasta rinsed in cold

water. Since pasta will coook further in the oven, it should be slightly

underdone. Drain cooked pasta into a colander in the sink and rinse with cold

water.

Heat broth in a large skillet over medium heat. Saute red pepper, zucchini,

mushrooms, onion, and garlic for 6 minutes.

Stir in ricotta, basil, and egg whites.

Stuff partially cooked manicotti shells with vegetable-cheese mixture.

Spread 1/2 cup of tomato sauce in bottom of shallow baking dish. Arrange

stuffed manicotti in a single layer in the dish. Top with remaining tomato

sauce; cover and bake for 25 minutes.

Top with mozzarella and bake for 5 more minutes.

 

 

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Per serving: 42 Calories (kcal); trace Total Fat; (5% calories from fat); 7g

Protein; 3g Carbohydrate; 3mg Cholesterol; 269mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0