Pork And Spinach Manicotti
|Frozen chopped spinach||10 Ounce (1 Package)|
|Bulk italian sausage||1 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Egg yolk||1 , slightly beaten|
|Low fat cottage cheese||1 Cup (16 tbs), drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Canned tomato herb sauce||15 Ounce (1 Can)|
|Grated parmesan cheese||2 Tablespoon|
Cook manicotti according to package directions.
Drain and set aside.
Drain well, pressing out excess liquid.
Crumble sausage into a 1 1/2-quart casserole, then stir in onion and garlic.
Micro-cook, covered, on 100% power (HIGH) 7 to 9 minutes or till sausage is no longer pink, stirring twice.
Meanwhile, in a small bowl stir together egg yolk, cottage cheese, Parmesan cheese, oregano, basil, and salt.
Stir spinach and cottage cheese mixture into sausage mixture.
Spoon some of the sausage and cottage cheese mixture into each manicotti shell.
Place in a 12 x 7 1/2 x 2-inch baking dish.
Spoon remaining filling around edges of shells.
Cover and refrigerate for 3 to 24 hours.
Before mealtime, combine tomato-herb sauce and sugar.
Pour sauce mixture over shells.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 12 to 15 minutes or till heated through.
Sprinkle Parmesan cheese atop shells.