Ingredients
1
pound asparagus, cut into 2-inch pieces (3 cups)
1
medium red bell pepper, cut into 12 pieces
1
medium onion, cut into thin wedges
1
cup halved mushrooms
1
tablespoon olive or vegetable oil
1/2
teaspoon lemon-pepper seasoning
1/4
teaspoon salt
12
uncooked manicotti shells
1
envelope (1.8 ounces) white sauce mix
2 1/4
cups milk
1/4
teaspoon dried marjoram leaves
1 1/2
cups shredded Havarti cheese (6 ounces)
2
cups diced cooked chicken
Preparation
Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.
