LIGHT VEGETABLE MANICOTTI
2 cpart skim ricotta cheese
1/4 cegg substitute or 2 egg whites
1 creduced-fat shredded mozzarella cheese, divided
1/4 cshredded parmesan cheese
1/4 tspground black pepper
1 bag(s)(12 oz.) steamfresh broccoli & cauliflower, cooked according to package directions
1 box(8 oz. or about 14 pieces) manicotti pasta, cooked
1 creduced sodium marinara sauce
1/4 cloosely packed basil leaves, thinly sliced (optional)
How to Make LIGHT VEGETABLE MANICOTTI
- In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
- Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
- Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
- Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired.
Refrigerate any leftovers.