Healthified Three Cheese Manicotti

8 dried manicotti shells

nonstick cooking spray

1 cup chopped fresh mushrooms

3/4 cup shredded carrots

3 or 4 cloves garlic, minced

1 cup light ricotta cheese or low fat cream style cottage cheese

3/4 cup shredded reduced fat mozzarella cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 tsp dried Italian seasoning

1 (14.5 oz) can no salt added diced tomatoes

1 cup bottled roasted red sweet bell peppers, drained and chopped

Preheat oven to 350.  Cook manicotti shells according to package directions; drain.  Rinse with cold water and drain again.  Set aside.

Meanwhile, for filling, coat an unheated large non-stick skillet with nonstick cooking spray.  Preheat over medium heat.  Add mushrooms, carrots, and garlic to hot skillet.  Cook 3 to 5 minutes or just until vegetables are tender, stirring occasionally.  Remove from heat, cool slightly.  Stir in ricotta cheese, the eggs, 1/2 of the mozzarella cheese, parmesan cheese, and Italian seasoning.  Spoon filling into cooked manicotti shells.

For the sauce, place undrained tomatoes into blender or food processor.  Cook and blend or process until smooth.  Stir in roasted peppers.  Spread about 1/3 cup of sauce into the bottoms of 4 12 to 16 ounce ungreased individual baking dish or a 2 quart rectangular baking dish.  Arrange stuffed manicottis shells, overlapping slightly, if necessary.  Pour remaining sauce over manicotti. 

Bake, covered for 20 to 25 minutes for individual dishes or 35 to 40 minutes for large baking dish until heated through.  Uncover and sprinkle with remaining 1/4 cup mozzarella cheese.  Bake for 5 minutes more.  Let stand for 10 minutes before serving.