Manicotti
By katecar
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 grated carrots
- 1 cup grated zucchini
- 1 cup finely chopped mushrooms
- 3 Tsb minced, 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
Details
Preparation
Step 1
To Make Filling:
Spray a 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 for 3 more 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 for 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 F. for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
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