Three-Cheese Manicotti with Chunky Vegetable Sauce
Minutes Prep Time: 30
Minutes Total Time: 85
Servings: 7
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 85
Servings: 7
Difficulty: Intermediate
PAM® Olive Oil No-Stick Cooking Spray
1 cup diced green bell pepper
1 tablespoon minced garlic
1 cup shredded carrot
1 cup shredded zucchini
3 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 tablespoons red wine vinegar
1 tablespoon dried Italian seasoning
1 pkg (8 oz each) dry manicotti shells, uncooked
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 container (16 oz each) fat free small curd cottage cheese (16 oz = 2 cups)
1-1/4 cups shredded part-skim mozzarella cheese, divided
4 ounces fat free cream cheese, softened
2 large egg whites
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 374 mg | 37% |
Carbohydrate | 44 g | 15% |
Cholesterol | 20 mg | 7% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 16% |
Calories | 304 kcal | 15% |
Sodium | 650 mg | 27% |
Protein | 22 g | 43% |
Saturated Fat | 2 g | 12% |
Sugars | 12 g | 1% |
Vitamin C | 27 mg | 46% |
Prepare Sauce: Spray large skillet with cooking spray; heat over medium-high heat. Add green pepper; cook 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add carrot and zucchini; cook 2 minutes more. Add tomato sauce, undrained tomatoes, vinegar and Italian seasoning. Simmer mixture 10 minutes, stirring occasionally; set aside.
Meanwhile, prepare Manicotti: Preheat oven to 375°F. Prepare manicotti shells according to package directions, omitting salt. When just tender, drain and rinse with cold water. Place shells in single layer on parchment paper; set aside.
Lightly spray 13x9-inch baking dish with cooking spray. Spread 2 cups sauce in baking dish; set aside. Combine spinach, cottage cheese, 3/4 cup mozzarella cheese, cream cheese, egg whites, garlic powder and black pepper in large bowl. Fill each manicotti shell with 1/4 cup cheese mixture. Arrange over sauce in baking dish; top with remaining sauce. Cover with aluminum foil.
Bake 45 minutes or until filling is hot. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until mozzarella cheese melts.
Three-Cheese Manicotti with Chunky Vegetable Sauce