Cheese-Stuffed Manicotti
Kitchen Tested 
- Yield 6 servings
Manicotti filled with cheese is a great standby for a luncheon or a light dinner. No need to bake before freezing.
Ingredients
- Cheese Filling:
- 2 large eggs whites, beaten
- 1 (15-ounce) container part-skim ricotta cheese
- 1 cup shredded part-skim mozarella cheese
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Manicotti:
- 1 cup chopped onion
- 1/2 cup green bell pepper
- 1/2 cup shredded carrots
- 1/2 pound mushrooms, sliced
- 1/2 cup sliced celery
- 1/2 cup water
- 1 teaspoon minced garlic
- 1 (14 1/2-ounce) can chopped tomatoes, with their juice
- 1 (10 3/4-ounce) can tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 12 manicotti shells
- Cheese Filling
Instructions
- To prepare the filling: In a mixing bowl, stir together the egg whites, ricotta cheese, mozzarella cheese, parsley, basil, oregano, salt and pepper.
- Preheat oven to 350F.
- 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 tomoatoes, tomato puree, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
- 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.
- Pour the sauce over the filled shells. Bake for 35 to 40 minutes or until heated through.
