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Vegetable-Stuffed Manicotti

Vegetable-Stuffed Manicotti
  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 4
Add something cheesy to your family’s Italian dinner with this pasta dish that’s stuffed with Broccoli and Mushrooms.
Updated October 18, 2016

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

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.

  • "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 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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