Manicotti with Sausage

10 Servings

• 12 ounces sweet Italian sausage, casings removed
• ½ cup dry white wine
• ½ pound cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 ounces fresh spinach
• 1 24-ounce jar marinara sauce
• 10 uncooked manicotti pasta shells
• 1 15-ounce container part skim ricotta cheese
• 2 large eggs, lightly beaten
• ¼ cup chopped fresh parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 tablespoons grated Parmesan cheese
• ¼ cup shredded part-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.

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