VEGETARIAN Vegetable Manicotti 1 package (8 oz.) Manicotti 1 1/2 cups (6 oz.) shredded fontina cheese 1 package (10 oz. chopped spinach, thawed and well drained) or frozen broccoli can be used 1 cup shredded carrot 1 cup shredded zucchini 1 container (15 oz.) part skim milk ricotta cheese 1 egg beaten 1/4 teaspoon nutmeg 1 onion, chopped 2 Tablespoons oil 1 Tablespoon all-purpose flour 1 cup chicken broth 1/2 cup grated Parmesan cheese Prepare pasta as directed on package; 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 the filled manicotti shells in a single layer in greased 13x9-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 mixture over pasta. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining fontina cheese and bake 5 minutes longer or until cheese melts. Makes 8 servings. For a variation, omit chicken broth and substitute your favorite meatless marinara sauce.