Ryan's Low-Fat Manicotti

I'm not sure where this recipe came from, I think one of the muscle magazines, but my health conscious son found it and asked me to try it. It has become one of his favorites.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) package  manicotti
• 1⁄2 lb  spicy turkey sausage
• 1⁄2 lb ground turkey
• 1⁄4 cup egg substitute
• 1⁄3 cup nonfat milk
• 2  white bread, slices cubed
• 2  cups  shredded low fat mozzarella
• 1 (16 ounce) carton non fat small curd cottage cheese
• 1  tablespoon  dried Italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 2 (16 ounce) jars  healthy choice  pasta sauce with mushrooms, divided
• 1⁄4 cup  shredded parmesan cheese

Directions

1. Cook pasta according to package directions, rinse with cold water, drain well, set aside.
2. Remove casings from sausage and cook it with ground turkey in a large skillet,stirring until it crumbles and is no longer pink. Drain (I sometimes add red pepper flakes to this to kick it up).
3. Stir together egg substitute and milk in a large bowl and add bread cubes.
4. Stir in sausage mixture, mozarella and next 5 ingredients.
5. Gently spoon mixture into manicotti shells and place in a lightly greased 13x9 inch pan.
6. Pour 1 12/2 jars of spaghetti sauce over shells. Cover pan with foil.
7. Bake in a preheated 350 degree oven for 30 minutes.
8. Uncover and pour remaining sauce over shells; sprinkle with parmesean cheese.
9. Bake uncovered 10 more minutes.
10. Casserole may be assembled and frozen up to 1 month. Thawed in refrigerator overnight; baked covered at 350 degrees for 40 minutes or until heated.