Add something cheesy to your family’s Italian dinner with this pasta dish that’s stuffed with Green Giant® Broccoli and Mushrooms.
cup julienne-cut (2x1/4x1/4-inch) zucchini
cup Green Giant™ Frozen Broccoli Cuts, thawed, large pieces cut up
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
cup grated Parmesan cheese
cup chopped red or green bell pepper
teaspoon dried basil leaves
cups spaghetti sauce
oz. (3/4 cup) shredded mozzarella cheese
Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
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.
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.
"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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 2 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.