Salmon-Stuffed Manicotti Recipe

ingredients

4 manicotti pasta shells
1 cup low-fat cottage cheese, drained
2 teaspoons prepared horseradish
1 can (7.75 ounce size) salmon, drained and flaked with skin and bones removed
1 tablespoon margarine
4 teaspoons all-purpose flour
3 dashes salt
3 dashes pepper
3/4 cup skim milk
1/2 cup seeded and shredded cucumber
1 teaspoon bottled hot pepper sauce

directions

Cook manicotti according to package directions. Drain. Rinse with cold water and drain.

Combine cottage cheese and horseradish. Add salmon and toss.

In a saucepan, melt margarine. Stir in flour, salt and pepper. Add milk. Cook and stir until thickened and bubbly. Stir 1 tablespoon of sauce into salmon mixture.

Fill each manicotti shell with 1/2 cup salmon mixture. Place each in an individual casserole or arrange in a 10 x 6 x 2 inch or 12 x 7 x 2 inch baking dish.

Stir cucumber and pepper sauce into remaining sauce. Spoon over manicotti. Cover and bake in a 350 degrees F oven for 25 minutes or until heated through.

nutrition data