Ingredients
- 1 8-ounce package manicotti pasta shells about 14 shells
- Olive oil for cooking
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound sweet Italian sausage ground
- Salt and pepper to taste
- 1 3/4 cups low-fat ricotta cheese
- 2 cups shredded low-fat mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 2 egg whites
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 jar marinara sauce (32 ounces)
- Fresh basil chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente, about 8-10 minutes. Drain and toss with a little olive oil to prevent sticking. Set aside.
- Heat a skillet over medium heat with a drizzle of olive oil. Sauté the diced onion and minced garlic until soft, about 5-7 minutes. Add the ground sausage, season with salt and pepper, and cook until browned and fully cooked, about another 8-10 minutes. Remove from heat and allow to cool slightly.
- In a bowl, combine the low-fat ricotta cheese, 1 cup of the shredded mozzarella, the grated Parmesan, the egg whites, and the dried oregano. Stir in the cooled meat mixture until evenly combined.
- Preheat the oven to 350°F.
- Mix the Italian seasoning into the marinara sauce, then spread 1/2 cup of the mixture on the bottom of a 9x13-inch baking dish. Using a spoon or piping bag, fill each manicotti shell with the meat and cheese mixture. Arrange them in a single layer in the dish.
- Pour the remaining marinara sauce evenly over the filled shells. Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake in the preheated oven for 30 minutes. Then uncover and bake until the cheese melts and the sauce is bubbly, about an additional 10 to 15 minutes.
- Allow it to stand for 5 minutes. Garnish with fresh basil. Serve warm.