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Vegetable-Stuffed Manicotti

Vegetable-Stuffed Manicotti

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By Betty Crocker Kitchens

Updated Oct 18, 2016

Vegetable-Stuffed Manicotti

Vegetable-Stuffed Manicotti

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Prep Time 40 min
Total 1 hr 5 min
Servings 4
Ingredients 9

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Ingredients

Manicotti

8 uncooked manicotti

Filling

1 cup julienne-cut (2x1/4x1/4-inch) zucchini
1 cup Frozen Broccoli Cuts, thawed, large pieces cut up
1 (4.5-oz.) jar sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped red or green bell pepper
1/2 teaspoon dried basil leaves

Topping

1 1/2 cups spaghetti sauce
3 oz. (3/4 cup) shredded mozzarella cheese

Instructions

Step
1

Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Step
2

Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
Step
3

Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
Step
4

Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

Nutrition

310 Calories

10g Total Fat

18g Protein

37g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 serving

Calories: 310

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 5g; 25%

Cholesterol: 20mg; 7%

Sodium: 820mg; 34%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 4g; 16%

Sugars: 3g

Protein: 18g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 35%; 35%

Calcium: 35%; 35%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate;

*Percent Daily Values are based on a 2,000 calorie diet.

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