RAAs Turkey and Spinach Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
8 oz Turkey Sausage1 tsp Black Pepper1 tsp Garlic powder 1 tsp Italian Seasoning Blend6 cups Spinach, chopped15 oz Fat Free Ricotta Cheese1/4 cup grated Parmesan Cheese 3 tsp minced Garlic 3 tsp ground Turmeric1 tsp Crushed Red Pepper1 tsp Italian Seasoning Blend1 qt (4 cups) Marinara Sauce1 (8oz) pkg Manicotti shells, 14 shells1 cup fat-free Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Sauté sausage with pepper, garlic, and italian seasoning until cooked through.* Set aside in a medium size bowl.
Add spinach to the pan a little at a time sautéing until all is wilted down then add to the bowl.
Mix marinara sauce with 1 ¼ cup of water in a medium sized pot and bring to a boil.
Add Ricotta, parmesan, garlic, turmeric, crushed red pepper and italian seasoning to bowl and mix thoroughly. Then place in a piping or zip top bag and snip off the corner. Fill all 14 pasta tubes with the mixture.
Spread a thin layer of marinara on the bottom of a 13x9x2” baking dish and arrange filled pasta in single layer over the sauce. Pour remaining sauce over pasta, cover with foil, and bake for 40 minutes.
Remove foil, add cheese, and bake 10 minutes longer or until hot and bubbly.
Alternately you can cook the pasta according to package directions and lay flat to cool then stuff them. You would then just add straight marinara on top instead of mixing in water before baking. But I find it easier to just fill the tubes when they are un-cooked and sturdy.
Serving Size: 14 Servings
Add spinach to the pan a little at a time sautéing until all is wilted down then add to the bowl.
Mix marinara sauce with 1 ¼ cup of water in a medium sized pot and bring to a boil.
Add Ricotta, parmesan, garlic, turmeric, crushed red pepper and italian seasoning to bowl and mix thoroughly. Then place in a piping or zip top bag and snip off the corner. Fill all 14 pasta tubes with the mixture.
Spread a thin layer of marinara on the bottom of a 13x9x2” baking dish and arrange filled pasta in single layer over the sauce. Pour remaining sauce over pasta, cover with foil, and bake for 40 minutes.
Remove foil, add cheese, and bake 10 minutes longer or until hot and bubbly.
Alternately you can cook the pasta according to package directions and lay flat to cool then stuff them. You would then just add straight marinara on top instead of mixing in water before baking. But I find it easier to just fill the tubes when they are un-cooked and sturdy.
Serving Size: 14 Servings
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 4.4 g
- Cholesterol: 26.6 mg
- Sodium: 599.5 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.3 g
- Protein: 12.3 g
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