Vegetable-Stuffed Manicotti

 


Ingredients

Manicotti

  • 8
    uncooked manicotti

Filling

  • 1
    cup julienne-cut (2x1/4x1/4-inch) zucchini
  • 1
    cup Frozen Broccoli Cuts, thawed, large pieces cut up
  • 1
    (4.5-oz.) jar sliced mushrooms, drained
  • 1/2
    cup grated Parmesan cheese
  • 1/4
    cup chopped red or green bell pepper
  • 1/2
    teaspoon dried basil leaves

Topping

  • 1 1/2
    cups spaghetti sauce
  • 3
    oz. (3/4 cup) shredded mozzarella cheese

  • Steps

1 Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

    2 Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.

      3 Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.

        • 4 Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

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