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Nutrition Facts
Serving Size 409 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 610 mg 25%
Total Carbohydrate 61 g 20%
Dietary Fiber 11 g 44%
Sugars 14 g
Protein 21 g
Vitamin A 290% • Iron 25%
Vitamin C 40% • Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vegetable Manicotti

Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 Oz skinner sea shell macaroni
1 Tbsp olive oil
1 small sweet onion, chopped
2 cup(s) carrots, shredded
1 zucchini, chopped
16 fl oz marinara sauce
1 Tbsp garlic, chopped
6 Oz baby spinach leaves
1 egg, beaten
1/2 cup(s) fat free ricotta cheese
1 cup(s) fat free mozzarella cheese
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Instructions

1
Preheat oven to 350°F.
2
Spray a 9x13 pan with non-stick spray.
3
Prepare pasta shells according to package directions.
4
Heat oil in a large sauté pan over medium-high heat, then add onions and carrots and cook until onions are translucent; add zucchini, and cook 3 minutes more.
5
Add 1/2 cup marinara, garlic and spinach, and bring to a simmer; remove from heat, and set aside.
6
Combine egg and ricotta cheese in a large bowl, then stir in vegetable and sauce mixture until combined.
7
Spoon 2-3 tablespoons vegetable mixture into each shell, then top with sauce and mozzarella; bake covered 30 minutes.

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