Homemade Stuffed Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 LBS. Lean Ground Pork Sausage20 oz. Fresh Spinach4 c. Egg Beaters16 oz. Low Fat Parmesan Cheese4 oz. Low Fat Ricotta Cheese8 oz. Low Fat Small Curd Cottage Cheese32 oz. Low Fat Mozzarella Cheese (Shredded)1 tbsp. Oregano1 tbsp. Italian Seasoning2 c. Dried Parsely2-16 oz cans. Traditional Spaghetti sauce Plus 1 Can Water Crepes3. Egg Whites1 c. Water1 c. Whole Wheat Flour1 tsp. Olive oil
Crepes
Add all ingredients in a bowl except olive oil and whisk until there are no lumps. It should look like a thin pancake batter. Using a nonstick skillet pour in the olive oil covering the bottom. Heat the skillet over medium low heat. Pour in a tablespoon and a half over the batter. Use the bottom of a spoon to swirl it into about a 6 inch round crepe. When the top appears dry flip the crepe for about 30 seconds, remove and allow it to cool on a wire rack. This should make 50 crepes.
Stuffing
Prepare the stuffing, cover and refrigerate the day before. This give all of the ingredients favors the time to combine. Cook the ground pork until it's done. Drain and let cool. After it's cool using a meat grinder, grind the pork and the spinach into a fine texture. Try to get as much water out of the spinach as possible. In a very large bowl combine all of the ingredients except for the parsley, 8 oz. Parmesan cheese and 16 oz. mozzarella cheese. Using your hand mix it well. Add the parsley to thicken the mix to a moist workable mix (you should be able to roll a ball and it hold it's shape). Refrigerate.
The next day in a large bowl pour both cans of sauce and one can of water, mix well. Lightly coat the bottom of two lasagna pans about a quarter inch deep. Put four tablespoons of the stuffing in the middle of the crepe, roll and place in the pan flap side down. Repeat and arrange in rows until all of the stuffing is gone. Coat each manicotti with sauce place in the oven at 350 degrees for 25 minutes. Remove and coat each manicotti with sauce again only this time put the remaining mozzarella on top of the noodles place back in the oven until the cheese is melted. This recipe make about 48 Manicotti.
Serving Size: 3 Manicotti = 1 serving
Add all ingredients in a bowl except olive oil and whisk until there are no lumps. It should look like a thin pancake batter. Using a nonstick skillet pour in the olive oil covering the bottom. Heat the skillet over medium low heat. Pour in a tablespoon and a half over the batter. Use the bottom of a spoon to swirl it into about a 6 inch round crepe. When the top appears dry flip the crepe for about 30 seconds, remove and allow it to cool on a wire rack. This should make 50 crepes.
Stuffing
Prepare the stuffing, cover and refrigerate the day before. This give all of the ingredients favors the time to combine. Cook the ground pork until it's done. Drain and let cool. After it's cool using a meat grinder, grind the pork and the spinach into a fine texture. Try to get as much water out of the spinach as possible. In a very large bowl combine all of the ingredients except for the parsley, 8 oz. Parmesan cheese and 16 oz. mozzarella cheese. Using your hand mix it well. Add the parsley to thicken the mix to a moist workable mix (you should be able to roll a ball and it hold it's shape). Refrigerate.
The next day in a large bowl pour both cans of sauce and one can of water, mix well. Lightly coat the bottom of two lasagna pans about a quarter inch deep. Put four tablespoons of the stuffing in the middle of the crepe, roll and place in the pan flap side down. Repeat and arrange in rows until all of the stuffing is gone. Coat each manicotti with sauce place in the oven at 350 degrees for 25 minutes. Remove and coat each manicotti with sauce again only this time put the remaining mozzarella on top of the noodles place back in the oven until the cheese is melted. This recipe make about 48 Manicotti.
Serving Size: 3 Manicotti = 1 serving
Nutritional Info Amount Per Serving
- Calories: 610.3
- Total Fat: 19.6 g
- Cholesterol: 60.4 mg
- Sodium: 2,166.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 6.3 g
- Protein: 40.6 g
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