These were great and easy! I used jumbo shells because my market didn't have manicotti and it turned out so well. It was really easy to stuff the shells so I will use those again in the future. We eat for dinner and the leftovers heated up perfectly for lunch the next day.
Stuffed manicotti recipes can be high in calories, but turkey sausage and other lower fat ingredients keep the numbers down in this family-friendly Italian dish.
Yield: 10 servings (serving size: 1 stuffed manicotti)
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Amount per serving
- Calories: 292
- Fat: 11.5g
- Saturated fat: 4.9g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.8g
- Protein: 19.6g
- Carbohydrate: 25.8g
- Fiber: 1.4g
- Cholesterol: 57mg
- Iron: 1.8mg
- Sodium: 719mg
- Calcium: 193mg
- 10 uncooked manicotti
- Cooking spray
- 1 pound sweet turkey Italian sausage
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups fat-free milk
- 1/8 teaspoon black pepper
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2 cups tomato-basil pasta sauce (such as Newman's Own)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1. Cook pasta according to package directions, omitting salt and fat.
- 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
- 3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
- 4. Preheat oven to 350°.
- 5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
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