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Vegetable Manicotti

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Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

40 minutes

Cook Time:

30 minutes

Makes:

4 servings

Ingredients

2  c.  shredded carrots

1  (5 oz.) bag baby spinach

16  jumbo pasta shells, uncooked

1  small onion, chopped

1  zucchini, chopped

1/2  c.  nonfat ricotta cheese

1  egg, beaten

1  c.  part skim mozzarella

1  16 oz. marinara sauce

1  Tbsp.  garlic, chopped

*  non-stick spray

1  Tbsp.  olive oil

Instructions


Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.

Prepare pasta shells according to package directions. Heat oil in a large sauté pan over Medium-High heat. Add in the onions and carrots and cook until the onions are translucent. Add in the chopped zucchini and cook an additional 3 minutes.

Add in 1/2 cup of the marinara, garlic, and spinach and bring to a simmer. Remove from heat and set aside.

Combine the egg and ricotta cheese in a large bowl, then in stir in vegetable and sauce mixture until combined.

Spoon 2 to 3 Tbsp. of vegetable mixture into each shell.

Top the filled shells with sauce and the mozzarella. Bake covered for 30 minutes.
Nutritional Information
Calories: 220, Total Fat: 6g, Saturated Fat: 2g, Sodium: 320mg, Carbohydrates: 31g, Dietary Fiber: 6g, Protein: 11g
Source:
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