Spinach and Cheese Baked Manicotti with Johnsonville Pork & Chicken Mild Italian Sausage

Submitted by:

Rich ricotta, mozzarella and Parmesan cheeses combine with spinach, sausage and sauce to create a dish that is family-friendly and filling at the same time!

  • Servings: 8
  • Cook: 55 minutes

Spinach and Cheese Baked Manicotti with Johnsonville Pork & Chicken Mild Italian Sausage

What you need

  • 1carton
    (15 oz.) fat-free ricotta
  • 1pkg.
    (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 2
    egg whites
  • 2-1/2cups
    reduced-fat mozzarella cheese
  • 1-1/4cups
    shredded Parmesan cheese
  • 2tsp.
    fresh minced parsley
  • 1/2tsp.
    salt
  • 1/2tsp.
    granulated onion
  • 1/2tsp.
    pepper
  • 1tsp.
    granulated garlic
  • 3cups
    spaghetti sauce
  • 8
    manicotti noodles, cooked according to package directions
  • 1pkg.
    Johnsonville Pork & Chicken Mild Italian Sausage, cooked according to package directions and sliced ¼ inch thick

Preparation

  • 1
    In a bowl, combine the ricotta, spinach, egg whites, 1 cup shredded mozzarella cheese, 3/4 cup shredded Parmesan cheese, parsley, salt, onion, pepper and garlic. Spread 1 cup of the spaghetti sauce in a greased 13-inch x 9-inch baking dish.
  • 2
    Stuff shells with ricotta mixture; arrange over sauce. Top with Italian sausage. Spread remaining sauce on top.
  • 3
    Sprinkle with remaining cheese. Cover and bake at 350°F for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.

Spinach and Cheese Baked Manicotti with Johnsonville Pork & Chicken Mild Italian Sausage