Pumpkin and Sausage Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Turkey Sausage, 5 linksEgg whites, Egg Beater Liquid Egg Whites, 1 serving Bertolli Light Garlic Alfredo Sauce, 1 jarpasta: Barilla manicotti shells 14Ricotta Cheese, part skim milk, 1.25 cup Pumpkin, canned, without salt, 1.25 cup Garlic, 1 clove mincedSage, ground, 1 tsp1 tsp pepper
1. Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage (removed the link coating if you're using sausage links), garlic and sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. In medium bowl Stir in ricotta cheese, egg, pumpkin, and the pepper
3. Spread 1/2 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. If there is any remaining sausage mixture, mix it with the remaining alfredo sause then pour the Alfredo sauce evenly over shells.
4 Cover; bake 30 to 35 minutes or until hot.
Serving Size: makes 7 servings of 2 manicotti
2. In medium bowl Stir in ricotta cheese, egg, pumpkin, and the pepper
3. Spread 1/2 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. If there is any remaining sausage mixture, mix it with the remaining alfredo sause then pour the Alfredo sauce evenly over shells.
4 Cover; bake 30 to 35 minutes or until hot.
Serving Size: makes 7 servings of 2 manicotti
Nutritional Info Amount Per Serving
- Calories: 369.9
- Total Fat: 15.5 g
- Cholesterol: 81.7 mg
- Sodium: 1,242.6 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 2.6 g
- Protein: 23.1 g
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