Ryan's Low-Fat Manicotti

• 1 (8 ounce) package manicotti
• 12 lb spicy turkey sausage
• 12 lb ground turkey
• 14 cup egg substitute
• 13 cup nonfat milk
• 2 white bread, slices cubed
• 2 cups shredded low fat mozzarella
• 1 (16 ounce) carton non fat small curd cottage cheese
• 1 tablespoon dried Italian seasoning
• 12 teaspoon salt
• 12 teaspoon garlic powder
• 12 teaspoon pepper
• 2 (16 ounce) jarshealthy choice pasta sauce with mushrooms, divided
• 14 cup shredded parmesan cheese

1. Cook pasta according to package directions, rinse with cold water, drain well, set aside.
2. Remove casings from sausage and cook it with ground turkey in a large skillet,stirring until it crumbles and is no longer pink.
3. Drain (I sometimes add red pepper flakes to this to kick it up).
4. Stir together egg substitute and milk in a large bowl and add bread cubes.
5. Stir in sausage mixture, mozarella and next 5 ingredients.
6. Gently spoon mixture into manicotti shells and place in a lightly greased 13x9 inch pan.
7. Pour 1 12/2 jars of spaghetti sauce over shells.
8. Cover pan with foil.
9. Bake in a preheated 350 degree oven for 30 minutes.
10. Uncover and pour remaining sauce over shells; sprinkle with parmesean cheese.
11. Bake uncovered 10 more minutes.
12. Casserole may be assembled and frozen up to 1 month.
13. Thawed in refrigerator overnight; baked covered at 350 degrees for 40 minutes or until heated.

turkey sausage, ground turkey, egg substitute, nonfat milk, white bread, mozzarella, carton non, italian seasoning, salt, garlic, pepper, jarshealthy choice pasta sauce, parmesan cheese

Taken from www.food.com/recipe/ryans-low-fat-manicotti-265011 (may not work)