| 1 | pound asparagus, cut into 2-inch pieces (3 cups) |
| 1 | medium red bell pepper, cut into 12 pieces |
| 1 | medium onion, cut into thin wedges |
| 1 | cup halved mushrooms |
| 1 | tablespoon olive or vegetable oil |
| 1/2 | teaspoon lemon-pepper seasoning |
| 1/4 | teaspoon salt |
| 12 | uncooked manicotti shells |
| 1 | envelope (1.8 ounces) white sauce mix |
| 2 1/4 | cups milk |
| 1/4 | teaspoon dried marjoram leaves |
| 1 1/2 | cups shredded Havarti cheese (6 ounces) |
| 2 | cups diced cooked chicken |
| 1. | Heat oven to 450ºF. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables. |
| 2. | While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat. |
| 3. | Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese. |
| 4. | Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly. |
|
| Use mozzarella cheese for the mild, smooth Danish Havarti cheese. |
|
| Roast and chop the vegetables up to a day ahead of time; cover and refrigerate. Prepare the manicotti as directed. |
Nutrition Information:
485 ( 225); 25g ( 10g, ncg); 75mg; 670mg; 39g ( 3g, ncg); 29g 46%; 20%; 28%; 16% 2 ; 0 ; 2 ; 3 ; 2 1/2 nc