Cannelloni

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231579

Yield

6 servings (serving size: 2 stuffed shells with 1 tablespoon white sauce)

I know this is cannelloni, but I've found it's easier to stuff large shell pasta.  It takes about 2/3 of a box of al dente cooked shells for this recipe
We also tend to sub chicken sausage for the ground turkey, use fat free cottage cheese instead of ricotta,  & add diced peppers & mushrooms to the filling

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• Cooking spray
• 1/4 cup finely chopped onion
• 4 garlic cloves, minced
• 1/2 pound ground turkey sausage
• 1 cup lowfat ricotta
• 2 eggs
• 5 tablespoons freshly grated Parmesan cheese
• 1/4 cup dried Italian seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• pinch red pepper flakes, pinch nutmeg
• 1 jar red pasta sauce
• 1/8 teaspoon salt
• 12 cooked manicotti shells
• 1 jar alfredo sauce (we like the light Bertolli alfredo sauce)
• 1 cup shredded mozzarella & parmesan cheese

Preparation

Place spinach between paper towels, and squeeze until barely moist; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; sauté 2 minutes. Add spinach; sauté 1 minute. Place mixture in a large bowl; set aside.
Combine turkey and seasonings in skillet; cook over medium heat until browned, stirring to crumble. Drain; add to spinach mixture. Add eggs, Parmesan cheese, Italian seasoning; stir well, and set aside.
Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Preheat oven to 375º. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon White Sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375º for 30 minutes or until thoroughly heated.