Cheese-Stuffed Manicotti

  • Yield: 6 servings


Cheese Filling:
2large eggs whites, beaten
1 (15-ounce) container part-skim ricotta cheese
1cup shredded part-skim mozarella cheese
2tablespoons chopped parsley
1/2teaspoon dried basil
1/2teaspoon dried oregano
Salt and pepper to taste
1cup chopped onion
1/2cup green bell pepper
1/2cup shredded carrots
1/2pound mushrooms, sliced
1/2cup sliced celery
1/2cup water
1teaspoon minced garlic
1 (14 1/2-ounce) can chopped tomatoes, with their juice
1 (10 3/4-ounce) can tomato puree
1teaspoon dried oregano
1teaspoon dried basil
1/2teaspoon sugar
Salt and pepper to taste
12 manicotti shells
Cheese Filling


  1. To prepare the filling: In a mixing bowl, stir together the egg whites, ricotta cheese, mozzarella cheese, parsley, basil, oregano, salt and pepper.
  2. Preheat oven to 350F.
  3. To prepare the manicotti: In a medium saucepan, combine onion, green pepper, carrots, mushrooms, celery, water and garlic, cooking until the vegetables are tender, about 7 minutes. Stir in the tomatoes, tomato puree, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
  4. Meanwhile, cook the manicotti shells according to the package directions omitting any oil and salt.  Drain well.  Fill each manicotti shell with about 1/3 cup of the Cheese Filling. Arrange the filled shells in a 3-quart rectangular baking dish coated with nonstick cooking spray.
  5. Pour sauce over the filled shells. Bake for 35 to 40 minutes or until heated through.

Nutritional Info *per serving

  • Calories 336
  • Fat 10g
  • Saturated Fat 6g
  • Cholesterol 33mg
  • Sodium 236mg
  • Carbohydrate 43g
  • Fiber 4g
  • Protein 21g