1 lb ITALIAN TURKEY SAUSAGE, casings removed
1/4 lb fresh mushrooms, chopped
1/2 c onion, chopped
1 Clove garlic, minced
1 c part-skim Mozzarella cheese, grated
1-1/2 c low-fat Ricotta cheese
1 Large egg, beaten
1 Package (10 oz) frozen chopped spinach, thawed and well drained
1 Package (8 oz) manicotti shells, prepared according to package
Vegetable cooking spray
1/4 c flour
1/8 tsp pepper
1 Can (15 oz) evaporated skim milk
1/2 c low-sodium chicken broth
1/2 c plus 2 tbsp Parmesan cheese, grated
In large non-stick skillet over medium heat, saute turkey sausage, mushrooms, onions and garlic 5 to 6 minutes or until sausage is no longer pink. Remove skillet from heat and drain.
In large bowl combine Mozzarella and Ricotta cheeses and egg. Combine with turkey sausage mixture and spinach.
Cut each manicotti shell open down long side. This will make stuffing shells easier. Carefully spoon 1/3 cup turkey sausage filling down center of each shell. Roll-up shell to encase turkey filling. Arrange stuffed shells, seam-side down, on 10-1/2-X 14-1/2-X 2-inch baking pan lightly coated with vegetable spray.
In medium saucepan combine flour and pepper. With wire whisk slowly combine evaporated milk and chicken broth with flour and pepper. Over medium heat stir constantly until sauce begins to boil and thicken. Remove pan from heat and whisk in 1/2 cup Parmesan cheese. Pour sauce over stuffed shells and sprinkle with remaining Parmesan cheese.
Cover with foil and bake at 350 degrees F. 20 to 25 minutes or until mixture is heated throughout.
Total Calories 389
Total Fat 13 g
% Daily Total Fat 30
Cholesterol 93 g
Sodium 642 mg
Total Carbohydrates 37 g
Protein 32 g