Low Fat Vegetable Manicotti Recipes

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
• Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
• Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
• Cover tightly with foil; bake 50 to 60 minutes or until hot.

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
• Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
• Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

Steps:

• Preheat oven to 350.
• Spray an 11x7 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.

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

Steps:

• 1. Heat oven to 350°. Spray rectangular baking dish, 11 X 7 X1 1/2 inches, with cooking spray. Cook and drain manicotti as directed on package. 2. While manicotti is cooking, heat oil in 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 tomato sauce and mozzarella cheese. 3. Pour 1/3 cup of the tomato sauce into baking dish. Fill manicotti shells with vegetable mixture place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly. NUTRITION INFORMATION 1 Serving Calories 315 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 10mg Sodium 640mg Carbohydrate 44g (Dietary Fiber 4g) Protein 27g %DAILY VALUE: Vitamin A 18% Vitamin C 10% Calcium 36% Iron 14% DIET EXCHANGES: 1 Starch, 1 Lean Meat, 3 Vegetable, 1 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.