Ingredients
1 package (8 ounces) manicotti shells1 small onion, finely chopped1 tablespoon olive oil2 garlic cloves, minced1 can (28 ounces) crushed tomatoes1/2 cup minced fresh basil or 3 tablespoons dried basil1/3 cup dry red wine or vegetable broth1 tablespoon brown sugar1/2 teaspoon salt1/2 teaspoon pepperFILLING:1 carton (15 ounces) reduced-fat ricotta cheese1 medium ripe avocado, peeled and mashed1/2 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded part-skim mozzarella cheese1 medium ripe avocado, sliced, optional
Preparation
Cook manicotti according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, wine, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Drain manicotti. In a small bowl, combine the ricotta cheese, avocado, Parmesan cheese, salt and pepper. Stuff cheese mixture into manicotti shells. Spread 1 cup sauce into a greased 13x9-in. baking dish. Arrange manicotti over sauce. Pour remaining sauce over top.
Cover and bake at 350° for 35 minutes or until bubbly. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. If desired, garnish with avocado slices.
