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Prep 20min
Total1hr20min
Servings4
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Ingredients
12
uncooked manicotti pasta shells
1
container (15 oz) ricotta cheese
1
small zucchini, coarsely shredded (1 cup)
1
cup coarsely shredded carrots (1 1/2 medium)
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons chopped fresh parsley
2
teaspoons sugar
1
egg white, slightly beaten
1
jar (26 to 30 oz) tomato pasta sauce
2
tablespoons grated Parmesan cheese
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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
2
Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
3
Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
4
Cover tightly with foil; bake 50 to 60 minutes or until hot.
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To make ahead, follow directions through step 3 and then cover and refrigerate up to 24 hours. You may need to add 10 to 15 minutes to the baking time if you put it right from the fridge into the oven.
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