| | Nonstick cooking spray |
| 1/2 lb | Manicotti |
| 1 tsp | Olive oil |
| 1 cup | Chopped onions |
| 1 cup | Plum tomatoes, chopped |
| 1 cup | Chopped green pepper |
| 2 cloves | Garlic, minced |
| 3 | Boneless skinless chicken breasts, cooked and diced |
| 6 ounces | Reduced-fat Mozzarella cheese |
| 1 cup | Part-skim ricotta cheese |
| 1 | Egg, lightly beaten |
| 3/4 cup | Grated Parmesan cheese, divided |
| 1/2 cup | Fresh basil leaves, chopped |
| 1/2 tsp | Salt |
| 1/8 tsp | Black pepper |
| 3 cups | Low-sodium, fat-free marinara sauce |
Preheat oven to 350F. Spray a 13x9 inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain.
Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.
In a large bow, mix vegetable, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.
Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.