Vegetable-Stuffed Manicotti

Add something cheesy to your family’s Italian dinner with this pasta dish that’s stuffed with Green Giant® Broccoli and Mushrooms.

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Prep Time 40 min
Total Time 1 hr 5 min
Servings 4

Ingredients

Manicotti

8: uncooked manicotti

Filling

1: cup julienne-cut (2x1/4x1/4-inch) zucchini

1: cup Green Giant® Frozen Broccoli Cuts, thawed, large pieces cut up

1: (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1/2: cup grated Parmesan cheese

1/4: cup chopped red or green bell pepper

1/2: teaspoon dried basil leaves

Topping

1 1/2: cups spaghetti sauce

3: oz. (3/4 cup) shredded mozzarella cheese

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Directions

1 Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2 Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
3 Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
4 Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

EXPERT TIPS

Expert Tips

"Julienne" describes food cut into matchstick-sized strips. To julienne the zucchini for this recipe, first cut it into 2-inch lengths. Cut each piece lengthwise into 1/4-inch slices. Stack the slices and cut lengthwise again into 1/4-inch strips.

Give your menu an Italian theme by serving this manicotti with garlic breadsticks and Italian-blend salad greens tossed with creamy Italian dressing. Sprinkle the salad generously with shaved Parmesan cheese.

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