Vegetable Filled Manicotti

12 - 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
1/2 cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 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, 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 with mozzarella cheese. Bake at 350 for about 20 - 25
minutes.

The Skinny: You can substitute low fat cottage cheese for the ricotta
to cut down on some fat and calories. Also use low fat mozzarella
cheese.

Source:

ArcaMax Recipes