Salmon Manicotti
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
salmon
pink |
|
| 12 | manicotti |
noodles
cooked |
*
|
| 10 | ounces |
broccoli florets
cooked, drained |
|
| ½ | pound |
cottage cheese
1/2% fat, or ricotta |
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| Sauce | |||
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
dill weed
crumbled |
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
milk, skim
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
salmon
pink |
|
| 12 | manicotti |
noodles
cooked |
*
|
| 289 | ml/g |
broccoli florets
cooked, drained |
|
| 226.8 | g |
cottage cheese
1/2% fat, or ricotta |
|
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| Sauce | |||
| 38 | ml |
all-purpose flour
|
|
| 5 | ml |
dill weed
crumbled |
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
milk, skim
|
|
| 3E+1 | 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℃).
