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Three-Cheese Manicotti with Chunky Vegetable Sauce

Manicotti shells stuffed with a three cheese-spinach filling, then topped with a vegetable-loaded sauce and mozzarella cheese

Recipe Rating

3 ratings.



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Time:

Hands On: 30 minutes
Total Time: 1 hour 25 minutes

Servings:

Makes 7 servings (2 manicotti each)

Ingredients

    Sauce
  •   PAMŪ Olive Oil No-Stick Cooking Spray
  • 1 cup diced green bell pepper
  • 1 tablespoon minced garlic
  • 1 cup shredded carrot
  • 1 cup shredded zucchini
  • 3 cans (8 oz each) Hunt'sŪ Tomato Sauce-No Salt Added
  • 1 can (14.5 oz each) Hunt'sŪ Petite Diced Tomatoes, undrained
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried Italian seasoning

    Manicotti
  • 1 pkg (8 oz each) dry manicotti shells, uncooked
  • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 1 container (16 oz each) fat free small curd cottage cheese (16 oz = 2 cups)
  • 1-1/4 cups shredded part-skim mozzarella cheese, divided
  • 4 ounces fat free cream cheese, softened
  • 1/2 cup Egg BeatersŪ 100% Liquid Egg Whites
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
Directions
  1. Prepare Sauce: Spray large skillet with cooking spray; heat over medium-high heat. Add green pepper; cook 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add carrot and zucchini; cook 2 minutes more. Add tomato sauce, undrained tomatoes, vinegar and Italian seasoning. Simmer mixture 10 minutes, stirring occasionally; set aside.
  2. Meanwhile, prepare Manicotti: Preheat oven to 375°F. Prepare manicotti shells according to package directions, omitting salt. When just tender, drain and rinse with cold water. Place shells in single layer on parchment paper; set aside.
  3. Lightly spray 13x9-inch baking dish with cooking spray. Spread 2 cups sauce in baking dish; set aside. Combine spinach, cottage cheese, 3/4 cup mozzarella cheese, cream cheese, Egg Beaters, garlic powder and black pepper in large bowl. Fill each manicotti shell with 1/4 cup cheese mixture. Arrange over sauce in baking dish; top with remaining sauce. Cover with aluminum foil.
  4. Bake 45 minutes or until filling is hot. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until mozzarella cheese melts.

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vegetables

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fruit

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milk

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meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
308
% Daily Value*
Total fat
8%
5 g
Saturated fat
12%
2 g
Cholesterol
7%
20 MG
Sodium
28%
670 MG
Carbohydrate
15%
44 g
Dietary fiber
24%
6 g
Sugars
NaN%
 
Protein
45%
23 g
Vitamin A
138%
Vitamin C
46%
Calcium
37%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet
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