Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To fill pasta shells with the cheese mixture, use a spoon that will fit inside each shell without tearing it.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Set aside.

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  • Meanwhile, for filling:

  • In a large nonstick skillet, heat oil over medium heat. Add mushrooms, eggplant, onion, garlic, and Italian seasoning; cook for 5 to 8 minutes or until tender, stirring frequently. Add Swiss chard. Cook and stir for 2 minutes more. Remove from heat. Stir in chicken and 1/4 cup of the cheese. Stir in 1/2 cup of the spaghetti sauce. Spoon about 1/4 cup of the filling into each cooked manicotti shell.

  • Arrange filled shells in prepared baking dish. Top with the remaining 1 cup spaghetti sauce. Cover with foil; bake for 30 to 40 minutes or until heated through.

  • Uncover; sprinkle with the remaining 1/2 cup cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving. Makes 4 (2 manicotti) servings.

Nutrition Facts

322 calories; protein 24g 48% DV; carbohydrates 39g 13% DV; exchange other carbs 2.5; dietary fiber 6g 24% DV; sugars 8g; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol 41mg 14% DV; sodium 546mg 22% DV.