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Prep 40min
Total1hr5min
Servings4
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Ingredients
Manicotti
8
uncooked manicotti
Filling
1
cup julienne-cut (2x1/4x1/4-inch) zucchini
1
cup Frozen Broccoli Cuts, thawed, large pieces cut up
1
(4.5-oz.) jar 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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Steps
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.
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"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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Nutrition Facts
Serving Size:1 serving
Calories
310
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
820mg
34%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
16%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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