|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)|
|Black pepper||1⁄8 Teaspoon|
|Fat free ricotta cheese||3⁄4 Cup (12 tbs)|
|Vegetable cooking spray||6|
|Manicotti shells||10 , cooked|
In medium bowl, combine soup, milk, Parmesan cheese and dill; mix well.
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.