PREPARATION:

1. Cook manicotti according to package directions in salted water; drain. Rinse under cold water; drain.
2. Meanwhile, preheat oven to 350°F. Coat 13X9-inch baking dish with nonstick cooking spray; set aside. Coat medium saucepan with nonstick cooking spray. Add onion, bell pepper, garlic and jalapeño peppers; cook and stir over medium heat about 3 minutes or until vegetables are tender. Add 1-1/2 cups milk; bring to a boil over high heat.
3. Combine remaining 1/4 cup milk and cornstarch in small bowl until smooth. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Add Monterey Jack cheese; stir until cheese melts.
4. Press out any excess liquid from broccoli. Combine broccoli, ricotta cheese, egg whites, ground red pepper and black pepper in medium bowl. Spoon scant 1/3 cup broccoli mixture into each manicotti shell; place in prepared baking dish. Pour sauce over filled shells. Cover with foil; bake 25 to 30 minutes or until heated through.