Spinach & Cheese-Stuffed Manicotti

2 medium carrots, peeled (2/3 cup finely chopped)
1 pkg (8 oz) cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 tbsp Italian Seasoning Mix
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti or marinara sauce
2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1 cup water
12 uncooked manicotti noodles
1 oz Parmesan cheese, grated

1.  Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears.
2.  Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top.
3.  Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese.
Yield: 6 servings

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