Sausage-and-Spinach Manicotti

I have posted this recipe before, but it's worth doing again. The dish comes together in just a few minutes and calls for stuffing uncooked manicotti. The work is done during the hour-long baking time. I like it with just spinach, but Andy prefers the sausage-spinach combination. I use turkey Italian sausage, which you can find next to the pork chops at Publix, to make it leaner. (WW points for 2 manicotti: 10) Enjoy!

Sausage-and-Spinach Manicotti

3 links (about 3/4 lb.) Italian turkey sausage, casings removed

1 (9-oz.) package frozen spinach, thawed and well-drained

1 (15-oz.) container part-skim ricotta cheese

1 tsp. dried basil

1 tsp. dried oregano

1/4 tsp. fennel seeds

1/2 tsp. salt

1/2 tsp. pepper

1 egg

1 box manicotti shells

1 (26-oz.) jar pasta sauce

1/2 cup shredded Italian-blend cheese, divided

1. Cook sausage in a skillet until meat crumbles and is done. Combine sausage, spinach, and ricotta. Stir in next 6 ingredients. Use your hands to stuff manicotti shells with spinach mixture. Arrange manicotti in a 13- x 9-inch baking dish.

2. Pour pasta sauce over manicotti. Fill the jar half full with water; shake to incorporate remaining pasta sauce in jar. Pour water mixture into baking dish. Sprinkle with shredded cheese. Cover dish tightly with aluminum foil.

3. Bake at 375° for 1 hour.