Broccoli and Cheese-filled Manicotti
8 manicotti shells
1 cup reduced-fat ricotta cheese or tofu made with calcium sulfate
10-ounce package frozen chopped broccoli, thawed and drained
1 shallot, minced
1 egg, beaten
1/4 teaspoon pepper
14.5-ounce can diced tomatoes with Italian seasonings
2 tablespoons tomato paste
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. Bring a large pot of water to boiling. Add 1 teaspoon salt. Add the manicotti shells and press down into boiling water. Cook for 8 to 10 minutes or until tender. Remove and drain. Set aside.
Meanwhile, combine ricotta, broccoli, shallot, egg, 1/4 teaspoon salt and pepper in a bowl.
Using a long spoon, spoon 1/4 cup filling into each manicotti shell. Place in greased 9-inch baking dish. Combine diced tomatoes and tomato paste in bowl. Gently spread over manicotti. Sprinkle with cheese. Bake for 30 minutes, or until hot and cheese is lightly browned. Makes 4 servings.
Per serving: 250 calories / 6 grams fat / 16.5 grams protein / 22 grams carbohydrates / 355 milligrams sodium / 4 grams dietary fiber / 385 milligrams calcium