10 uncooked manicotti shells
8 ounces turkey Italian sausage links, casings removed
1 cup finely chopped sweet red pepper
1/4 cup chopped onion
1 small package of chopped spinach, thawed and drained
2 egg whites
3 cups (24 ounces) fat-free ricotta cheese (I used lowfat)
1 1/2 cups shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 jar meatless spaghetti sauce
1/2 cup water
Cook manicotti according to package directions. Meanwhile, crumble sausage into a
nonstick skillet; add the red pepper and onion. Cook over medium heat until meat
is no longer pink and vegetables are tender; drain. Drain manicotti; set aside.
In a bowl, combine the sausage mixture, spinach, egg whites, ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, basil, salt and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1 cup in an
ungreased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with
remaining sauce. Cover and bake at 350° for 35-40 minutes. Uncover;
sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until
cheese is melted. Let stand for 10 minutes before serving.
Yield: 5 servings.
One serving: (2 stuffed shells) Calories: 465 Fat: 13 g Saturated Fat: 5 g Cholesterol: 51 mg Sodium: 1418 mg Carbohydrate: 48 g Fiber: 5 g Protein: 39 g