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Vegetable Manicotti Recipe for Diabetic Meal Plans
1 1/2 cups shredded part-skim mozzarella cheese, divided 1 container (15 ounces) part-skim ricotta cheese shredded 1 cup shredded carrot 1 can (4 ounces)chopped mushrooms, drained 1/4 cup chopped yellow onion 1/4 cup chopped fresh parsley 1 large egg, lightly beaten 1 tbsp margarine 1 tbsp all-purpose flour 3/4 cup reduced sodium broth 1/2 cup skim milk 1/4 cup grated parmesan cheese Preheat oven to 350. Spray a 13x9 inch baking pan with vegetable cooking spray. Cook pasta according to package directions. Drain. While pasta is cooking, in a large bowl, combine 3/4 cup of mozzarella, 1 cup of ricotta, carrot, mushrooms, onion, and parsley. Stir in egg. Spoon or pipe mixture into manicotti. Arrange manicotti in prepared pan. In a medium skillet, melt margarine over medium heat. Stir in flour. Cook, stirring for 2 minutes. Stir in broth and milk. Cook, stirring constantly until smooth. Remove from heat. Stir in remaining ricotta. Spoon ricotta mixture over manicotti. Bake for 30 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake for 10 minutes longer. Serve immediately. Nutrition per serving 2 shells each: 364 calories 32 grams carbohydrate 24 grams protein 452 mg sodium 15 grams fat 76 mg cholesterol
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