Veggie Manicotti

VEGGIE MANICOTTI
This recipe is adapted from the Healthy New Choices Cookbook.
8 uncooked manicotti shells (I would have used whole wheat but couldn't find them) Cook and drain.

1- 8oz. can tomato sauce

1/2 t. each: sugar, basil, oregano, 

1/4 t. each: garlic powder, marjoram, thyme, salt 

Dash of pepper. 

Mix Tomato sauce and herbs together.
Pour about 1/3 of this mixture in the bottom of a 9x13 baking dish sprayed with cooking spray.

 1/2 c. shredded carrot

1/2 c. shredded zucchini

1/4 c. shredded onion

1 clove garlic, minced
In a 10 in. skillet, heat a couple teaspoons of Olive oil and heat over medium-high heat. Cook carrot, zucchini, onion and garlic until crisp-tender. Remove from heat.

15 oz. fat-free or low-fat ricotta cheese

1/4 c. Parmesan cheese

2 t. basil 

2 egg whites.

Mix together and add to the carrot mixture.
Fill shells with the veggie/cheese mixture and put in dish. Top with remaining herbed tomato sauce and 1/2 c. mozzarella cheese. Cover with foil and bake @ 350 degrees for 40-45 minutes.
 Serve with fruit or salad and whole wheat bread!