Ingredients
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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
Procedure
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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.
