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Broccoli Manicotti


½ cup diced onion
2 garlic cloves, minced
¼ cup vegetable broth
½ cup diced mushrooms
2 cups thawed and squeezed-dry frozen chopped broccoli or 2 cups well-drained chopped cooked fresh broccoli
1 cup non-fat cottage cheese
½ cup liquid egg substitute
¼ cup plus 2 tablespoons grated non-fat mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
Pinch ground nutmeg
8 manicotti shells (half a 9-ounce package)
1 cup non-fat marinara sauce

 

Directions:

  • Preheat oven to 350 degrees F.
  • In a small skillet, combine onion, garlic and broth.
  • Bring to a simmer, covered, over moderate heat and simmer until onion is softened, about 5 minutes.
  • Add mushrooms and cook, uncovered, until mushrooms are tender and their liquid has evaporated, 3 to 5 minutes.
  • Let cool.
  • In a bowl, combine mushroom mixture with broccoli, cottage cheese, egg substitute, ¼ cup mozzarella, salt, pepper and nutmeg.
  • Stir well.
  • Bring a large pot of salted water to a boil over high heat. Add manicotti shells and cook according to package directions until half-done.
  • Drain.
  • Divide filling among manicotti shells and place in an 8-inch by 12-inch baking dish, either nonstick or lightly sprayed with nonstick spray.
  • Cover shells evenly with marinara sauce. Sprinkle with remaining 2 tablespoons mozzarella.
  • Cover with foil and bake until hot throughout, about 30 minutes.

 

Nutritional information:
Serving size: 2 filled pasta shells
Calories: 211
Fat: 0.5 g
Cholesterol: 2.9 mg
Carbohydrate: 33.0 g
Protein: 20.0 g
Sodium: 262.0 mg

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This is a non-profit organization. Please consider donating to help heal, comfort and care.

Learn more »