Manicotti with vegetables and cheese^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Shallots, chopped |
| 2 | cloves | Garlic, minced |
| 1 | medium | Carrot, grated |
| 1 | cup | Grated zucchini |
| OR | ||
| 1 | pack | (10oz) chopped spinach |
| 3 | tablespoons | Chicken stock |
| 1 | can | (28oz) tomatoes, no salt |
| Added, coarsley chopped, | ||
| With juice | ||
| ¼ | cup | Tomato paste, no salt added |
| ½ | teaspoon | Dried oregano |
| 1 | tablespoon | Dried basil |
| 2 | tablespoons | Apple juice concentrate |
| 12 | ounces | Lowfat cottage cheese |
| 3 | Egg whites | |
| 3 | tablespoons | Chopped parsley |
| 3 | tablespoons | Parmesan cheese |
| 12 | Manicotti tubes, cooked al | |
| Dente | ||
Directions
Soften shallots, garlic, carrot and zucchini in stock. Add tomatoes and juice, paste, oregano, basil and apple juice. Simmer 12-15 minutes; set aside to cool slightly. Mix vegetable mixture with cottage cheese, egg whites, parsley and 2 tablespoons Parmesan. Stuff manicotti. Line baking dish with ¼ cup reserved sauce. Put manicotti in and cover with remaining sauce. Sprinkle with remaining Parmesan cheese. Bake at 350F. 35 minutes or until bubbly.
Per serving: Calories: 404 Protein: 25g Carbohydrates: 68g Fat: 2g Sodium: 391mg Cholesterol: 7mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95