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Ingredients

8 Dried manicotti shells
Nonstick cooking spray
1 cup Chopped fresh mushrooms
3/4 cup Purchased shredded carrots
3 or 4 cloves Garlic, minced
1 cup Light ricotta cheese or low-fat cream-style cottage cheese
3/4 cup Shredded reduced-fat mozzarella cheese (3 ounces)
2 Eggs, lightly beaten
1/4 cup Grated Parmesan cheese
2 teaspoons Dried Italian seasoning, crushed
1 (14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, undrained
1 cup Bottled roasted red sweet peppers, drained and chopped

Preparation

1. Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.

3. For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.

4. Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Cook's Notes

Nutrition Information

Calories: 360 ; Total Fat: 13g ; Saturated Fat: 7g ; Carbohydrates: 39g ; Protein: 22g ; Vitamin A: 90% ; Vitamin C: 190% ; Calcium: 40% ; Fiber: 4g