Vegetable-Stuffed Manicotti

Watkins Cooking Spray
8 Uncooked Manicotti Shells
2 teas. / 10 mL Watkins Liquid Garlic Spice
3/4 Cup / 180 mL Coarsely Shredded Carrot
3/4 Cup / 180 mL Coarsely Shredded Zucchini
3/4 Cup / 180 mL Sliced Fresh Mushrooms
1/2 Cup / 125 mL Sliced Green Onions
1 Container (15 oz. / 425 g) Reduced-Fat Ricotta Cheese
1/4 Cup / 60 mL Grated Parmesan Cheese
1 Tbsp. / 15 mL Watkins Soup & Vegetable Seasoning
1 Egg, slightly beaten
1 Can (8 oz. / 227 g) Tomato Sauce
1 teas. / 5 mL Watkins Italian Salad Dressing Blend
1/2 Cup / 125 mL Shredded Mozzarella Cheese

Spray an 11-x7-inch baking dish with Watkins Cooking Spray; set aside. Cook manicotti according to package directions; drain and place in cold water until ready to fill; drain well before using. Heat Liquid Spice in large skillet over medium-high heat. Sauté carrots, zucchini, mushrooms and onions in Liquid Spice until carrots are crisp-tender. Remove from heat and stir in ricotta and Parmesan cheeses, Soup and Vegetable Seasoning and egg; mix well. Combine tomato sauce and Italian seasoning; spoon one-third of this mixture in bottom of baking dish. Fill manicotti shells with vegetable mixture; place on tomato sauce in baking dish. Pour remaining tomato sauce mixture over manicotti and sprinkle with mozzarella cheese. Cover and bake at 350ºF / 180ºC for 40 to 45 minutes or until hot and bubbly. Makes 4 servings.

Nutritional Information Per Serving:
Calories 460, Protein 25g, Carbohydrates 58g, Sodium 870mg, Fat 13g, Saturated Fat 6g, Cholesterol 90mg, Dietary Fiber 5g

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