Manicotti with vegetables and cheese^

Yield: 4 servings

Measure 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

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

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