Healthified Three-Cheese Manicotti

 

8

dried manicotti shells

Nonstick cooking spray

1

cup chopped fresh mushrooms

3/4

cup purchased shredded carrots

3

or 4 cloves garlic, minced

1

cup light ricotta cheese or low-fat cream-style cottage cheese

3/4

cup shredded reduced-fat mozzarella cheese (3 ounces)

2

eggs, lightly beaten

1/4

cup grated Parmesan cheese

2

teaspoons dried Italian seasoning, crushed

1

(14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, undrained

1

cup bottled roasted red sweet peppers, drained and chopped

• 1 Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.
• 2 Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.
• 3 For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.
• 4 Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.