light vegetable manicotti

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By Ellen Bales
from Indianapolis, IN

This tasty sounding dish comes from My Magazine, courtesy of Kroger. Very simple and quick, and healthy too! Photo: Kroger 02-02-15

serves 4-6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For light vegetable manicotti

  • 2 c
    part skim ricotta cheese
  • 1/4 c
    egg substitute or 2 egg whites
  • 1 c
    reduced-fat shredded mozzarella cheese, divided
  • 1/4 c
    shredded parmesan cheese
  • 1/4 tsp
    ground black pepper
  • 1 bag
    (12 oz.) steamfresh broccoli & cauliflower, cooked according to package directions
  • 1 box
    (8 oz. or about 14 pieces) manicotti pasta, cooked
  • 1 c
    reduced sodium marinara sauce
  • 1/4 c
    loosely packed basil leaves, thinly sliced (optional)
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How To Make light vegetable manicotti

  • 1
    In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
  • 2
    Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
  • 3
    Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
  • 4
    Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired. Refrigerate any leftovers.
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