Cheese Stuffed Manicotti

By: Julia Mangan

1 c. chopped onion

1/2 c. chopped green bell pepper

1/2 c. shredded carrots

1/2 lb. mushrooms, sliced

1/2 c. sliced celery

1 t. minced garlic

14.5 oz. can chopped tomatoes, with their juice

10.75 oz. can tomato puree

1/2 c. water

1 t. dried oregano leaves

1 t. dried basil leaves

1/2 t. sugar

salt and pepper to taste

12 manicotti shells

cheese filling (recipe follows)

In a medium non-stick saucepan, combine onion, green pepper, carrots, mushrooms, celery and garlic, cooking until the vegetables are tender, about 7 minutes. Stir in the tomatoes, tomato puree, water, oregano, basil, sugar and salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, stirring occassionally. Meanwhile, cook the manicotti shells according to the package directions omitting any oil and salt. Drain well. Fill each manicotti shell with about 1/3 cup of the Cheese Filling (see recipe below). Arrange the filled shells in a 3 quart rectangular baking dish coated with non-stick cooking spray. Pour the sauce over the filled shells.

To Prepare and Eat Now: Preheat the oven to 350. Bake for 35 to 40 minutes or until heated through.

To Freeze: Do not bake before freezing. Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 3 months

To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 350. Bake for 40 to 45 minutes or until heated through.

Cheese Filling

2 large egg whites, beaten

15 oz. container part-skim ricotta cheese

1 c. shredded, part-skim Mozzarella cheese

2 T. chopped parsley

1/2 t. dried basil leaves

1/2 t. dried oregano leaves

salt and pepper to taste

In a mixing bowl, combine the egg whites, ricotta, Mozzarella, parsley, basil, oregano and salt and pepper.