Make-Ahead Manicotti with Sausage & Cheese

Poultry
Make-Ahead Manicotti with Sausage & Cheese
By Sandra Woodruff
Jun 21, 2005, 21:16

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