RAAs Turkey and Spinach Manicotti
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of RAAs Turkey and Spinach Manicotti calories by ingredient
Introduction
This comfort food uses turkey sausage and a bunch of spinach to make it a bit healthier to help work it into your meal plan and still enjoy it! This comfort food uses turkey sausage and a bunch of spinach to make it a bit healthier to help work it into your meal plan and still enjoy it!Number of Servings: 14
Ingredients
-
8 oz Turkey Sausage
1 tsp Black Pepper
1 tsp Garlic powder
1 tsp Italian Seasoning Blend
6 cups Spinach, chopped
15 oz Fat Free Ricotta Cheese
1/4 cup grated Parmesan Cheese
3 tsp minced Garlic
3 tsp ground Turmeric
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning Blend
1 qt (4 cups) Marinara Sauce
1 (8oz) pkg Manicotti shells, 14 shells
1 cup fat-free Shredded Mozzarella Cheese
Tips
* meat should be finely ground up to mix well with stuffing. If it’s not pulse in a food chopper or processor to make it finely ground.
Directions
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