• nonstick cooking spray
• 1/2 Lbs. manicotti
• 1 tsp. olive oil
• 1 cup choppedonions
• 1 cup plum tomatoes, chopped
• 1 cup choppedgreen pepper
• 2 clove garlic, minced
• 3 boneless skinless chicken breast, cooked and diced
• 1/3 Lbs. reduced-fat Mozzarella cheese
• 1 cup part-skim ricotta cheese
• 1 egg, lightly beaten
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup fresh basil leaves, chopped
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 3 cup low-sodium, fat free marinara sauce

Preheat oven to 350° F. Spray a 13 x 9 inches baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened. In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling. Yield: 2 pieces manicotti pasta plus 2/3 cup filling, per serving. Recipe created by Chef Jack McDavid, Jack’s Firehouse, Philadelphia, on behalf of 3-A-Dayâ„¢ of Dairy. Enjoying 3-A-Dayâ„¢ of Dairy – 3 servings of milk, cheese or yogurt each day – as part of a reduced calorie diet, can give adults better results when it comes to trimming the waistline than just cutting calories with little or no dairy. Visit 3aday.org for more delicious recipes.