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Vegetable-Stuffed Manicotti

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Vegetable-Stuffed Manicotti
  • Prep Time 40 min
  • Total Time 1 hr 5 min
  • Servings 4
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Add something cheesy to your family’s Italian dinner with this pasta dish that’s stuffed with Broccoli and Mushrooms.

Ingredients

Manicotti

8
uncooked manicotti

Filling

1
cup julienne-cut (2x1/4x1/4-inch) zucchini
1
cup Frozen Broccoli Cuts, thawed, large pieces cut up
1
(4.5-oz.) jar sliced mushrooms, drained
1/2
cup grated Parmesan cheese
1/4
cup chopped red or green bell pepper
1/2
teaspoon dried basil leaves

Topping

1 1/2
cups spaghetti sauce
3
oz. (3/4 cup) shredded mozzarella cheese

Directions

  • 1 Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
  • 3 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.
  • 4 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.
Tips  

"Julienne" describes food cut into matchstick-sized strips. To julienne the zucchini for this recipe, first cut it into 2-inch lengths. Cut each piece lengthwise into 1/4-inch slices. Stack the slices and cut lengthwise again into 1/4-inch strips.

Give your menu an Italian theme by serving this manicotti with garlic breadsticks and Italian-blend salad greens tossed with creamy Italian dressing. Sprinkle the salad generously with shaved Parmesan cheese.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
5g
25%
)
Cholesterol
20mg
7%
Sodium
820mg
34%
Total Carbohydrate
37g
12%
(
Dietary Fiber
4g
16%
,
Sugars
3g
)
Protein
18g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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