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Vegetable Manicotti

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Betty Crocker Kitchens
Updated Dec 28, 2010
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Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.

Vegetable Manicotti

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
  • Step 
    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.
  • Step 
    4
    Cover tightly with foil; bake 50 to 60 minutes or until hot.

Nutrition

620 Calories
20g Total Fat
27g Protein
84g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
1390mg
58%
Potassium
960mg
27%
Total Carbohydrate
84g
28%
Dietary Fiber
7g
26%
Sugars
19g
Protein
27g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
30%
30%
Calcium
50%
50%
Iron
25%
25%
Exchanges:
4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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