Vegetable Manicotti

8 uncooked manicotti shells
1 (8-ounce) can tomato sauce
1 teaspoon olive or vegetable oil
1/2 cup shredded carrot (about
1 small)
1/2 cup shredded zucchini (about
1 small)
1/2 cup sliced mushrooms (about
2 ounces)
1/4 cup sliced green onions (about
2 to
3 medium)
1 clove garlic, finely chopped
2 cups nonfat ricotta cheese (about
15 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
2 egg whites
1/2 cup shredded mozzarella

Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1-1/2 inches, with nonstick cooking spray. Cook manicotti shells as directed on package--except omit salt; drain. Pour 1/3 cup of the tomato sauce into baking dish. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook carrot, zucchini, mushrooms, onions and garlic in oil, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except mozzarella cheese. Fill manicotti shells with vegetable mixture; place in baking dish. Pour remaining tomato sauce over manicotti. Sprinkle with mozzarella cheese. Cover and bake 40 to 45 minutes or until hot and bubbly. 4 servings

Caroline