Cheese And Vegetable Manicotti
|Olive oil||4 Teaspoon, divided|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Finely chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach/Broccoli||10 Ounce, thawed (1 package)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Thawed frozen egg substitute||1⁄4 Cup (4 tbs)|
|Chopped fresh basil/1 teaspoon basil leaves||2 Tablespoon|
|Grated parmesan cheese||1 1⁄2 Ounce|
|Shredded mozzarella cheese||1 1⁄2 Ounce|
|Manicotti shells||3⁄4 Ounce, cooked according to package directions (8 shells)|
|Canned italian tomatoes||1 Cup (16 tbs), reserve liquid, finely chopped|
1. Preheat oven to 350Â°F. In 9-inch nonstick skillet heat 2 teaspoons oil; add onion, mushrooms, pepper, and garlic and cook over medium-high heat until pepper is softened, about 2 minutes.
2. Add spinach and cook, stirring constantly, until moisture has evaporated, about 2 minutes. Transfer to large mixing bowl; add ricotta cheese, egg substitute, and basil and stir to combine. Set aside.
3. In small mixing bowl combine Parmesan and mozzarella cheeses; add 2/3 of cheese mixture to spinach-ricotta mixture and stir to combine.
4. Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Fill each manicotti shell with an equal amount of spinach-cheese mixture and set shells in baking dish. Brush manicotti shells evenly with remaining oil. Cover with foil and bake for 15 minutes.
5. Spoon tomatoes with reserved liquid over top of manicotti shells and sprinkle with remaining cheese mixture. Bake, uncovered, until cheeses melt, about 5 minutes longer.