Tuesday, January 25, 2011

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.

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