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Ingredients
- 14 manicotti shells
- 1 pound Italian bulk pork sausage
- 1/4 c. butter
- 1/2 c. sliced green onion
- 2 1/2 ounce. whole mushrooms, liquid removed
- 1/4 teaspoon pepper
- 1/2 c. lowfat sour cream
- 1 can cream of mushroom soup
- 1 garlic clove, chopped
Directions
- Cook manicotti to desired doneness as directed on package. Heat oven to 350 degrees. In large skillet, finely crumble and brown sausage till no pink remains; drain. Add in butter, onion, garlic, and mushrooms; cook till onion is tender. Stir in pepper, lowfat sour cream, and soup. Stuff each shell with about 1/4 c. filling. Place filled shells in 13 x 9 inch baking dish.
- In medium saucepan, combine cheese and lowfat milk. Cook over medium heat till cheese is melted, stirring occasionally. Stir in mushrooms and parsley. Pour sauce over manicotti. Cover and bake at 350 degrees for 15-20 min or possibly till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 231 | 80% |
| Total Fat 25.91g | 32% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 0.12g | |
| Cholesterol 64mg | 21% |
| Sodium 659mg | 27% |
| Potassium 232mg | 7% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.35g | 1% |
| Protein 9.93g | 16% |
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