Vegetable Manicotti

Both Jamie and I are both big carnivores. We go through cycles where we try harder at eating more vegetarian meals. But then we slack off again. I think it's just hard to think creatively in meal planning when there's not meat involved. (For all of you vegetarians out there, I'm sure you're thinking I'm crazy!?). Anyways, we tried this recipe last week and it turned out pretty good, if I do say so myself.

Vegetable Manicotti:

8 uncooked manicotti shells
1 tsp olive oil or veg oil
1 med carrot, shredded (1/2 c)
1/2 c shredded zucchini
1/2 c sliced mushrooms (1 1/2 oz)
4 med gr onions, sliced (1/4 c)
1 clove garlic, finely chopped
1/4 c grated reduced fat or fat free parmesan cheese topping
1/4 c fat free cholesterol free egg product or 2 egg whites
2 tble chopped fresh or 2 tsp dried basil leaves
1 container (15 oz) fat free ricotta cheese
1 can (8 oz) tomato sauce
1/2 c shredded low fat mozzarella cheese (2 oz)

Turn oven on to 350 deg. Spray baking dish w/ cooking spray. Cook and drain manicotti as directed on package.

While manicotti is cooking, heat oil in skillet. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp tender. Stir in remaining ingredients except tomato and mozzarella cheese.

Pour 1/3 c of the tomato sauce into backing dish. Fill manicotti shells w/ vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with cheese. Cover and bake 40-45 minutes or until hot and bubbly.

The nice part is, there was enough to put an extra pan in the freezer, so now we have a meal ready to go.

*recipe taken from Betty Crocker's Low-fat, Low-Cholesterol Cooking Today