10 - 12 uncooked manicotti shells
1 26-oz. jar spaghetti sauce (I use roasted garlic & mushroom flavour)
1 large clove garlic, minced
One quarter cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
One half cup uncooked carrot, shredded
One half cup sweet onion (yellow), finally diced or minced
1 10-oz. package frozen chopped spinach, thawed and drained
Pepper to taste
2 cup mozzarella cheese, shredded
Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly.
Combine garlic, Parmesan cheese, ricotta cheese, carrot, onion, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture.
Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle generously with mozzarella cheese.
Bake at 350 for about 20 - 25 minutes.
Cooking Tip: Let the manicotti shells completely cool before stuffing. Also suggest using a potato peeler to peel the raw carrot into paper-thin strips.
The Skinny: You can substitute low fat cottage cheese for the ricotta to cut down on some fat and calories. Also use less or low fat mozzarella cheese.