Vegetable Manicotti

Our speedy, healty version of a classic. By adding extra liquid to the dish, we've eliminated the need to cook the shells before stuffing them.

Prep time: 20 minutes
Bake time: 55 minutes
Yield: 14 manicottis

Ingredients:

• 2 teaspoons olive oil
• 1 yellow squash, chopped
• 1 medium zucchini, chopped
• 1 15oz. container part-skim ricotta cheese
• 1 1/2 cups shredded provolone or mozzarella, divided
• 1/4 cup grated Parmesan cheese 
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 pieces (8 oz. box) manicotti, uncooked
• 1 jar (26 oz.) marinara sauce
• 1 cup water

How to make:

1. In large skillet, heat oil over medium heat. Add squash and zucchini. Cook, stirring. Until vegetables are browned, about 8 minutes. Cool 5 minutes.
2. In large bowl, combine ricotta, 1 cup provolone, Parmesan, eggs, parsley, salt, and pepper. Transfer cheese mixture to a large resealable storage bag. Push mixture toward one corner and twist bag closed. Make a 3/4" cut in a corner of bag, and squeeze filling into each pasta tube.
3. In bowl, combine marinara sauce and water. Spread 2/3 cup each into two 2-quart baking dishes, arranging in a single layer. Top with remaining marinara sauce.
4. Cover 1 pan with foil and bake 45 minutes. Remove foil and sprinkle with 1/4 cup provolone cheese. Bake 10 minutes, or until cheese melts.
5. Cover remaining dish tightly with double layer plastic wrap and freeze.

Nutrition per manicotti: 207 calories, 11 g protein, 9 g fat, 20 g carbohydrate, 215 mg calcium, 1 g fiber.

To reheat:  Thaw in refrigerator overnight. Remove plastic wrap, cover with foil, and follow baking directions in step 4.