Vegetable Stuffed Manicotti Recipe
Servings: 12
Ingredients
- 12 no boil lasagna noodles
- 1 (48 ounce) jar spaghetti sauce with mushrooms
- 2 1/2 c. finely shredded zucchini
- 1 1/2 c. finely shredded carrots
- 3/4 c. finely sliced green onions
- 2 c. ricotta cheese
- 2 large eggs, slightly beaten
- 1 1/4 pound Mozzarella cheese, shredded
Directions
- Soak 12 lasagna noodles in warm water for 5 min or possibly till softened, taking care the noodles don't stick together.Put together next 4 ingredients in large bowl; mix well. Set aside.
- In medium bowl, put together ricotta cheese and large eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mix on bottom of pan. Divide the ricotta cheese mix equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mix; set aside.
- Spread remaining vegetable mix equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mix over top of rolled noodles.
- Cover and seal with foil; bake for 15 min in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 min longer or possibly till center is hot and cheese is bubbly. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 159 | 48% |
| Total Fat 17.7g | 22% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 782mg | 33% |
| Potassium 588mg | 17% |
| Total Carbs 21.78g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 11.73g | 8% |
| Protein 20.5g | 33% |
