| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish, Low-fat, Pasta | 6 | Servings | |
INGREDIENTS
| 15 1/2 | oz | Salmon; pink |
| 12 | Manicotti noodles; cooked | |
| 10 | oz | Frozen chopped broccoli; cooked, drained |
| 1/2 | lb | Cottage cheese; 1/2% fat, or ricotta |
| 1 | Egg; slightly beaten | |
| 1/4 | c | Grated Parmesan cheese |
| 2 1/2 | tb | Flour |
| 1 | ts | Dill; crumbled |
| 1/2 | ts | Salt |
| 2 | c | Skim milk |
| 2 | tb | Lemon juice |
INSTRUCTIONS
SAUCE For sauce, blend flour and milk till smooth, add seasonings and cook, stirring constantly, till 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 30-35 minutes at 350F. Recipe by: Bumble Bee Posted to MC-Recipe Digest V1 #796 by Kris <princesskris@geocities.com> on Sep 22, 1997
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