Ingredients
8
uncooked manicotti
1
cup julienne-cut (2x1/4x1/4-inch) zucchini
1
cup Frozen Broccoli Cuts, thawed, large pieces cut up
1
(4.5-oz.) jar sliced mushrooms, drained
1/2
cup grated Parmesan cheese
1/4
cup chopped red or green bell pepper
1/2
teaspoon dried basil leaves
1 1/2
cups spaghetti sauce
3
oz. (3/4 cup) shredded mozzarella cheese
Preparation
Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
