Manicotti

By JAmero4702

This is a low fat version of Manicotti stuffed with chicken, carrots, zucchini, mushrooms and herbs with low fat cheeses.
Prep time: 20 minutes
Cook time: 55 minutes

Ingredients

• 1 Clove garlic
• 1/2 Cup chopped onions
• 3 Chicken breast halves, cut into small pieces
• 1 Cup carrots grated
• 1 Cup Zucchini grated
• 1 Cup finely chopped mushrooms
• 3 Tbs minces, fresh basil
• 1 tsp oregano
• 1/4 tsp black pepper
• 4 oz cream cheese
• 1 Cup Ricotta cheese
• 1/4 Cup parmesan cheese
• 12 Manicotti shells, uncooked
• 3 Cups tomato sauce
• 1/2 Cup mozzarella cheese
• Fresh parsley

Preparation

Step 1

To make filling:
Spray large, non-stick skillet with non=stick spray. Add garlic and onions. Cook and stir over medium heat until softened about 2 minutes. Be careful not to burn them.
Add chicken, increase heat to medium-high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano and pepper. Cook 3 minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and parmesan cheeses. Transfer filling to a large bowl and refrigerate 20 minutes.
While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well.
Using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed Manicotti in each dish. Pour remaining sauce over Manicotti and sprinkle with mozzarella.
Cover with foil and bake at 350 degrees for 40 minutes. Let cool 5 minutes before serving. Garnish with chopped parsley, if desired.