Spinach and Cheese Baked Manicotti with Johnsonville Italian Sausage
Spinach and Cheese Baked Manicotti with Johnsonville Italian Sausage
Ingredients
- 1 package
-
1
carton
(15 ounce) fat-free ricotta
-
1
package
(10 ounces) frozen chopped spinach, thawed and squeezed dry
-
2
egg whites
-
2-1/2
cups
reduced-fat mozzarella cheese
-
1-1/4
cups
shredded Parmesan cheese
-
2
teaspoons
fresh parsley, minced
-
1/2
teaspoon
salt
-
1/2
teaspoon
granulated onion
-
1/2
teaspoon
pepper
-
1
teaspoon
granulated garlic
-
3
cups
spaghetti sauce
-
8
manicotti noodles, cooked according to package directions
REVIEWS
Directions
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.
Stuff shells with ricotta mixture; arrange over sauce. Top with Italian sausage. Spread remaining sauce on top.
Sprinkle with remaining cheese. Cover and bake at 350°F for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.