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Last
Updated: Aug 8th, 2009 - 18:37:46
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Yield: 7 servings
14 manicotti shells (8 ounces)
3 cups marinara sauce
3/4 cup low-sodium tomato or vegetable juice
3/4 cup water
2 tablespoons grated Parmesan cheese
1/2 cup shredded reduced-fat mozzarella cheese
FILLING
3/4 pound turkey Italian sausage, casings removed
15 ounces nonfat or reduced-fat ricotta cheese
1 1/4 cups shredded reduced-fat mozzarella cheese
1.
To make the filling, coat a large nonstick skillet with cooking spray.
Add the sausage and cook, stirring to crumble, until it is no longer
pink. Drain off any excess fat. Set aside for about 10 minutes to cool
slightly. Place the ricotta and mozzarella cheeses in a medium bowl and
stir to mix well. Stir in the sausage and set aside.
2. Combine
the marinara sauce, tomato or vegetable juice, and water in a medium
bowl, and stir to mix. Pour 1 cup of the sauce mixture into a
9-by-13-inch pan coated with cooking spray.
3. Stuff each
manicotti shell with about 3 tablespoons of the cheese filling. Arrange
the stuffed shells in the pan and pour the remaining sauce over the
top, covering the shells completely. Cover the pan with aluminum foil
and refrigerate for 8 to 24 hours.
4. When ready to bake, remove
the pan from the refrigerator and let it sit at room temperature for 30
to 60 minutes. Preheat the oven to 350 degrees F and bake the manicotti
covered, for about 40 minutes, or until the edges are bubbly and the
shells are tender.
5. Remove the foil, and sprinkle the
Parmesan and 1/2 cup mozzarella cheese over the top. Bake for about 5
minutes more to melt the cheese. Let sit for 10 minutes before serving.
Nutritional Facts (per serving)
Calories: 382
Carbohydrates: 37 g
Fiber: 2 g
Fat: 10.4 g
Sat. Fat: 4.8 g
Cholesterol: 60 mg
Protein: 33 g
Sodium: 934 mg
Calcium: 533 mg
Diabetic exchanges: 2 starch, 1 vegetable, 3 1/2 lean meat
To reduce sodium: Use a no-added-salt brand of pasta sauce (-322 mg sodium).
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eatsmarttoday.com
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