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Vegetable Manicotti

chef.tim.lee's picture
Ingredients
  Condensed cream of celery with sauteed onion & garlic soup 1 Can (10 oz) (Healthy Choice Brand)
  Non fat milk 1⁄4 Cup (4 tbs)
  Fat free parmesan cheese 2 Tablespoon, shredded
  Dried dill weed 1⁄2 Teaspoon
  Zucchini 3 Medium, shredded to make about 4 cups
  Finely chopped red bell pepper 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fat free ricotta cheese 3⁄4 Cup (12 tbs)
  Vegetable cooking spray 6
  Manicotti shells 10 , cooked
Directions

In medium bowl, combine soup, milk, Parmesan cheese and dill; mix well.
Set aside.
In another medium bowl, combine zucchini, bell pepper, green onions, salt, black pepper and ricotta cheese; blend well.
In 13x9-inch baking dish sprayed with vegetable cooking spray, spread half the soup mixture.
Fill manicotti shells with vegetable mixture; place filled shells over soup mixture.
Pour remaining soup mixture over manicotti.
Cover and bake at 350°F 30 to 35 minutes or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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