Sausage Cheese Manicotti

This is lighter than traditional manicotti - and SO delicious! Easy to freeze the second dish to enjoy later! Enjoy!

• Ready In: 1 hr 15 mins
• Yields: 2 9x13 pans

Ingredients

• 1  package  manicotti, cooked
• 1  lb Italian sausage
• 1  cup  finely chopped  sweet red pepper
• 1  small onion, chopped
• 2  egg whites
• 3  cups fat-free cottage cheese
• 6 -8  ounces  shredded mozzarella cheese
• 1⁄2 cup  shredded parmesan cheese, divided
• 3  tablespoons  minced fresh parsley
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon oregano
• 28  ounces  meatless sauce
• 3⁄4 cup water

Directions

1. Crumble sausage into a nonstick skillet; add the red pepper and onion.
2. Cook over medium heat until meat is no longer pink and vegetables are tender; drain.
3. In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 c.
4. Parmesan cheese, and all seasonings.
5. Stuff into (cooked&) drained manicotti shells.
6. Combine spaghetti sauce& water; spread 1/2 c.
7. in each ungreased 9x13 pan.
8. Arrange shells over sauce; top with remaining sauce.
9. Cover and bake at 350 for 40 minutes.
10. Uncover; sprinkle with remaining Parmesan cheese.
11. Bake 10-15 minutes longer or until cheese is melted.
12. Let stand for 10 minutes before serving.