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.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 20 mins
35 mins


Ingredient Checklist


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.

  • 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

2 manicotti
322 calories; protein 24g; carbohydrates 39g; dietary fiber 6g; sugars 8g; fat 8g; saturated fat 3g; cholesterol 41mg; sodium 546mg.

2 lean protein, 2 starch, 1 1/2 vegetable, 1 fat