Manicotti with Sausage
From Weight Watchers Yes, Italian!
¼ cup dry white wine
½ pound crimini mushrooms, sliced
3 cloves garlic, minced
1 package (4 ounces) fresh spinach
1 jar (24 ounces) pasta sauce
10 manicotti pasta shells (about 6 ounces)
2 cups part-skim ricotta
2 large eggs, lightly beaten
¼ cup chopped fresh parsley leaves
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
4 Tablespoons shredded Parmesan cheese
¼ cup (about 1 ounce) shredded park-skim mozzarella cheese
Cook sausage in large skillet over medium-high heat until browned and crumbly, about 5 minutes, breaking up chunks of sausage with side of wooden spoon. Drain off any fat. Stir in wine, mushrooms, and garlic; cook until mushrooms are tender, about 5 minutes. Add spinach; cook, tossing, until wilted, about 1 minute. Stir in sauce. Set aside.
Cook manicotti in boiling water to cover until just tender, about 7 minutes. Drain and rinse under cold water.
Meanwhile, stir together ricotta, eggs, parsley, salt, pepper, and 2 Tablespoons Parmesan in a large bowl.
Preheat oven to 425° F. Coat 9 x 13-inch baking dish with nonstick spray. Spread 3 cups meat sauce in bottom of dish. Spoon about ¼ cup ricotta filling into each manicotti shell and place on sauce in baking dish.
Spread remaining 2 cups sauce over center of manicotti. Cover with foil and bake until hot and bubbling, about 25 minutes. Uncover and sprinkle with mozzarella and remaining 2 Tablespoons Parmesan. Continue to bake, uncovered, until cheese melts, 5 to 10 minutes longer. Cool 10 minutes before serving.
Makes 10 servings.