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Ingredients
- 8 dried manicotti shells
- 2 teaspoons olive oil
- 1-1/2 cups chopped fresh mushrooms
- 1-1/2 cups chopped unpeeled eggplant
- 1/2 cup chopped onion (1 medium)
- 4 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning, crushed
- 1-1/2 cups chopped, trimmed Swiss chard or chopped fresh spinach
- 1 cup shredded or chopped cooked chicken breast (about 5 ounces)
- 3/4 cup shredded reduced-fat Italian blend cheese (3 ounces)
- 1-1/2 cups purchased light spaghetti sauce
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. Meanwhile, for filling: In a large nonstick skillet, heat oil over medium heat. Add mushrooms, eggplant, onion, garlic, and Italian seasoning; cook for 5 to 8 minutes or until tender, stirring frequently. Add Swiss chard. Cook and stir for 2 minutes more. Remove from heat. Stir in chicken and 1/4 cup of the cheese. Stir in 1/2 cup of the spaghetti sauce. Spoon about 1/4 cup of the filling into each cooked manicotti shell.
3. Arrange filled shells in prepared baking dish. Top with the remaining 1 cup spaghetti sauce. Cover; bake for 30 to 40 minutes or until heated through.
4. Uncover; sprinkle with the remaining 1/2 cup cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving. Makes 4 (2 manicotti) servings.
Nutrition Facts Per Serving:
Servings: 4 (2 manicotti) servings
Calories322
Total Fat (g)8
Saturated Fat (g)3
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)41
Sodium (mg)546
Carbohydrate (g)39
Total Sugar (g)8
Fiber (g)6
Protein (g)24
Vitamin C (DV%)25
Calcium (DV%)19
Iron (DV%)19
Diabetic Exchanges
Starch (d.e.)2
Vegetables (d.e.)1.5
Lean Meat (d.e.)2
Fat (d.e.)1
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