Title: Vegetable manicotti
 Categories: Pasta, Casseroles, Vegetables, Cheese/eggs, Italian
      Yield: 8 Servings
 
      1 pk (8 oz.) Manicotti
      1    Egg, beaten
  1 1/2 c  (6 oz.) shredded fontina
           -cheese
      1 pk (10 oz) frozen chopped
           -spinach, thawed and well
           -drained
      1 c  Shredded carrot
      1 c  Shredded zucchini
      1    Container (15 oz) part skim
           -milk ricotta cheese
    1/4 ts Nutmeg
      1 sm Onion, chopped
      1 tb All-purpose flour
      1 c  Chicken broth
    1/2 c  Grated Parmesan cheese
 
  Prepare pasta as directed; drain.  Rinse with cold water, drain and
  arrange in single layer to fill. Meanwhile, combine 3/4 cup of the
  fontina cheese, the vegetables, 1 cup of the ricotta cheese, egg and
  nutmeg. Spoon mixture into manicotti shells, using at least 1/3 cup
  per shell. Place filled manicotti shells in a single layer in greased
       13 x  9 inch baking pan.
  
  Cook and stir onion in hot oil until tender but not browned. Stir in
  flour. Gradually stir in broth. Cook and stir over medium heat until
  mixture thickens and comes to a boil. Stir in remaining ricotta
  cheese. Spoon over pasta.  Sprinkle with Parmesan cheese. Cover and
  bake at 350 F. for 30 minutes. Uncover, sprinkle with remaining
  fontina cheese and bake 5 minutes longer or until cheese melts.  Makes
        8    servings.
  
  From: Ronzoni Manicotti Box Shared