Anonymous Fri Oct 07 12:07:25 2005

8 uncooked manicotti shells

1 (8-ounce) can tomato sauce

1 teaspoon olive or vegetable oil

1/2 cup shredded carrot (about

1 small)

1/2 cup shredded zucchini (about

1 small)

1/2 cup sliced mushrooms (about

2 ounces)

1/4 cup sliced green onions (about

2 to

3 medium)

1 clove garlic, finely chopped

2 cups nonfat ricotta cheese (about

15 ounces)

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh or

2 teaspoons dried basil leaves

2 egg whites

1/2 cup shredded part-skim mozzarella

Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1-1/2 inches, with nonstick cooking spray. Cook manicotti shells as directed on package--except omit salt; drain. Pour 1/3 cup of the tomato sauce into baking dish.

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except mozzarella cheese. Fill manicotti shells with vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly. 4 servings