Can you eat a cheesy baked pasta dish, and eat healthy at the same time? Of course you can! This is an amazing dish for hiding veggies in. It's full of spinach, mushrooms, onions, and tomato sauce, and my 4 year old didn't even notice as he scarfed down his plate full!
Two Sauce Manicotti
13 servings - 1 Manicotti each
6 Weight Watcher's Points+ each
1 jar spaghetti sauce (I used Ragu 7 herb tomato)
13 Manicotti Shells - come in packages of 14 and 1 is bound to break :-)
Filling:
1/2 onion, chopped
12 oz chicken Italian sausage (I used Archer Farms brand)
4 oz fresh mushrooms, washed/roughly chopped
10 oz package frozen spinach, thawed and drained
2 egg yolks
1/3 cup Parmesan cheese
1 cup part skim mozzarella cheese
Find out what's happening in Eaganwith free, real-time updates from Patch.
White Sauce:
2 Tbsp butter
2 Tbsp flour
1-1/2 cups fat free half and half
1/3 cup Parmesan cheese
Cook manicotti according to package directions. Drain and Rinse.
Combine Italian sausage, onions and mushrooms in a skillet, cook until sausage is browned and veggies are soft. Remove from heat and transfer to a bowl. Mix in cheese and the 2 egg yolks. Set aside.
Meanwhile, in a small saucepan melt butter. Add the flour and whisk over medium-low heat for a minute or so. Add half and half, and gently bring just to a simmer. Remove from heat and stir in the Parmesan cheese. Set Aside.
In the bottom of at 9x13" pan put 1/2 the spaghetti sauce and 1/2 the white sauce. Stuff each manicotti with an even amount of filling and plan in the pan. Top with remaining sauces.
Bake at 350 for 35-40 minutes until bubbly.
Find out what's happening in Eaganwith free, real-time updates from Patch.
Find this recipe and more at www.fatlittlelegs.com
