Low-Fat Broccoli and Cheese Manicotti


20 ounce package frozen chopped broccoli
1 onion, chopped
2 garlic cloves, minced
1/4 cup fat free chicken broth
15 ounce low fat ricotta cheese
3/4 cup shredded fat free mozzarella cheese
Pepper to taste
1 1/2 cups sliced mushrooms
1/4 cup water
14 ounce jar spaghetti sauce, low fat
3/4 cup water
12 manicotti shells
2 tomatoes, sliced


Preheat oven to 375: F. Thaw broccoli and squeeze out. Divide broccoli into 15 ounce and 5 ounce portions; set aside. In large nonstick skillet over medium heat, saute onion and garlic in broth for 2 minutes or until tender. Remove from heat and transfer onions to large bowl. Stir in 15 ounces of broccoli, ricotta cheese, mozzarella cheese and pepper to taste; mix well and set aide. In same skillet over high heat, saute mushrooms in water for 2 minutes or until tender. Stir in all of the spaghetti sauce except for 1 cup. Add remaining broccoli and water; heat through. Using spoon, fill each manicotti shell with equal amounts of ricotta mixture. Pour sauce in bottom of nonstick baking dish. Arrange filled manicotti in sauce. Place tomato slices on top of manicotti and pour reserved sauce over tomatoes. Bake for 30 minutes. Serve hot. Makes 6 servings.

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