7 20 45 65 http://static.procomarketing.com/photos/11217.gif nonstick cooking spray 1/2 lb manicotti pasta 1 tsp olive oil 1 cup onions, chopped 1 cup plum tomatoes, chopped 1 cup green bell pepper, chopped 2 cloves garlic, crushed 3 boneless, skinless chicken breasts, cooked and diced 6 oz reduced-fat Mozzarella cheese 1 cup lowfat ricotta cheese 1 egg, lightly beaten 3/4 cup grated Parmesan cheese, divided 1/2 cup fresh basil, chopped, leaves 1/2 tsp salt 1/8 tsp black pepper 3 cups fat free low sodium, marinara sauce Preheat oven to 350&deg;F. Spray a 13x9 in. 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-Day(tm) of Dairy. Enjoying 3-A-Day(tm) 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 <a href=&quot;http://www.3aday.org&quot;>3aday.org</a> for more delicious recipes. 0.4 0.79 8.2 2.8 0 1.5 3.8 460 27 0 65 10 1200 32 18 440 0 2.0 13 3 18 0.41 0.75 0 31 0.57 3 0 1.2 3.2 0.052 620 0.35 110 3.5 1.0 2.3 25 78 5.7 0.42 0.0082 39 420 680 0.17 0