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Salmon Manicotti

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Submitted by lshaw30

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

15 ½ 448
OUNCES ML/G SALMON
pink
12 12
MANICOTTI MANICOTTI NOODLES
cooked *
10 289
OUNCES ML/G BROCCOLI FLORETS
cooked, drained
½ 226.8
POUND G COTTAGE CHEESE
1/2% fat, or ricotta
1 1
EACH EACH EGGS
slightly beaten
¼ 59
CUP ML PARMESAN CHEESE
grated
Sauce
2 ½ 38
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML DILL WEED
crumbled
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML MILK, SKIM
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

For sauce, blend flour and milk until smooth, add seasonings and cook, stirring constantly, until it thickens.

Remove from heat and stir in lemon juice.

Drain salmon and mash.

Combine cheese and egg. Stir in salmon and broccoli.

Fill manicotti with mixture.

Cover the bottom of a shallow baking dish with a small amount of sauce, Arrange the manicotti over it.

Top with remaining sauce and sprinkle with Parmesan cheese.

Bake 30 to 35 minutes at 350℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 985 21% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 262mg 87%
Sodium 777mg 32%
Total Carbohydrate 45g 45%
Dietary Fiber 6g 24%
Sugars g
Protein 119g
Vitamin A 19% Vitamin C 39%
Calcium 35% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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