Categories: Dinner

Ingredients

• 8 dried manicotti shells
• 1 cup chopped fresh mushrooms
• 3/4 cup 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 can no-salt added diced tomatoes, undrained (14.5 ounces)
• 1 cup bottled red sweet peppers, drained and chopped

Directions

1. Preheat oven to 350 degrees. 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 veggies are tender, stirring occasionally. Remove from heat, cool slightly. Stir in ricotta cheese, 1/2 cup of mozzarella cheese, the eggs, parmesan cheese, and italian seasoning. Spoon filing 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 bottom of the baking dish. arrange stuffed manicotti shells in baking dish, overlapping shells in neccesary. Pour remaining sauce over manicotti.

4. Bake, covered for 35 to 40 minutes or until heated through. Uncover and sprinkle with remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

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