FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Makeover Manicotti Crepes
Egg substitute, skim milk and whole wheat bread stand in for traditionally heavier ingredients to lighten the taste and the guilt of this popular dish. Finely chopped green pepper adds an exciting flavor and texture to the filling while lean sausage and beef keep it savory and satisfying.
- 28 oz. whole tomatoes, undrained
- 1 1/2 cup(s) water
- 8 oz. tomato sauce
- 3 tsp. sugar
- 1 tsp. dried oregano
- 1/4 tsp. celery salt
- 2 eggs
- 1 cup(s) egg substitute
- 1 3/4 cup(s) fat-free milk
- 1 tsp. canola oil
- 1 1/2 cup(s) all-purpose flour
- 1/4 tsp. salt
- 3 slices whole wheat bread, cubed
- 1/2 cup(s) fat-free milk
- 1/4 cup(s) egg substitute
- 1 cup(s) finely chopped green pepper
- 3 Tbsp. minced fresh parsley
- 2 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. pepper
- 1 lb. lean ground beef (90% lean)
- 1/2 lb. Italian turkey sausage links, casings removed
- 1 cup(s) (4 oz.) shredded part-skim mozzarella cheese
- 1/4 cup(s) shredded Parmesan cheese
- For sauce, place tomatoes in a blender; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; gently simmer, uncovered, for 2 hours or until reduced to 4 1/2 cups, stirring occasionally.
- Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in a large bowl. Combine flour and salt; add egg mixture and stir until smooth. Cover and refrigerate for 1 hour.
- For filling, in a large bowl, soak bread in milk for 5 minutes. Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well. Stir in mozzarella. Cover and refrigerate until assembling.
- Coat an 8-inch nonstick skillet with cooking spray; heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
- Spread about 1/4 cup filling down the center of each crepe; roll up and place in a 13x9-inch baking dish and an 11x7-inch baking dish coated with cooking spray. Spoon sauce over top; sprinkle with Parmesan cheese.
- Cover and bake at 350°F for 35 to 45 minutes or until a thermometer reads 160°F.