Turkeymanicotti Recipes

THREE-CHEESE TURKEY MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish., Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. , Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.

VEAL OR TURKEY AND SPINACH MANICOTTI

Steps:

• Defrost the spinach in the microwave, wring dry and separate.
• Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
• Pour the remaining 2 cups tomato puree into a casserole.
• Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.
• Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.

TURKEY AND BROCCOLI MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta shells as directed on box. Rinse with cool water; drain well.
• In 10-inch nonstick skillet, cook turkey, onion and garlic salt over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in yogurt, broccoli, 1/2 cup of the cheese and the Italian seasoning.
• Spread 1/2 cup pasta sauce in baking dish. Spoon turkey mixture into shells; arrange in baking dish. Spoon remaining pasta sauce over shells. Cover with foil. Bake about 25 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

MANICOTTI

Steps:

• Make sauce:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
• Make crêpes:
• Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
• Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
• Make filling and assemble manicotti:
• Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
• Put oven rack in middle position and preheat oven to 425°F.
• Cut mozzarella lengthwise into 1/4-inch-thick sticks.
• Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

THE BEST ITALIAN MANICOTTI

Steps:

• Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
• Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
• Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
• In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
• Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
• Repeat until all spinach mixture has been used in manicotti shells.
• Pour remaining beef sauce evenly over manicotti shells to cover.
• Sprinkle remaining parmesan cheese over top.
• Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

MANICOTTI

Steps:

• Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
• For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
• Pour half of the sauce into large baking dish.
• For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
• Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

GRANDMA NANCY'S MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
• Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
• Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
• Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
• In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.

TURKEY MANICOTTI

Steps:

• Cook the ground turkey and turkey sausage together in a skillet. Put it into a food processor and pulse a few times. In a large bowl mix together ricotta, 1 cup of mozzerella, 1/4 c parmesan, parsley, garlic , basil, oregano, spinach, and salt to taste. Stir in the meat.
• Boil the manicotti in batches of 6, until al dente ( about 6 minutes). Cool slightly. Spoon 1/2 c of marinara on the bottom of a 13x9 pan. Fill each manicotti, and arrange side by side in pan. Top with remaining marinara, mozzerella , and parmesan cheese. Lightly drizzle olive oil over the top.
• Bake at 350 degrees for 35 minutes.

BULGUR TURKEY MANICOTTI

Steps:

• Combine bulgur and boiling water; let stand, covered, until liquid is absorbed, about 30 minutes. Drain; squeeze dry., Preheat oven to 350°. In a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, cottage cheese and bulgur., Mix pasta sauce, tomato sauce and 1/2 cup water. Spread 1 cup sauce mixture into a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with turkey mixture; place in prepared dish. Top with remaining sauce mixture., Bake, covered, until bubbly and shells are tender, 70-75 minutes. Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, about 5 minutes.

MANICOTTI W/TURKEY, CREMINI MUSHROOMS & RICOTTA CHEESE

Steps:

• Cook the manicotti shells to al dente, approximately 7 minutes depending on the brand. Drain and set aside. (I like to line the plastic containers the shells come in with tinfoil and let them cool there until ready to use).
• Heat a large skillet over medium high heat. Add the olive oil, then add the turkey and fennel seed. Cook until the turkey is browned, breaking it up as it cooks.
• Add the onions and cook until they start to turn translucent, about 2 minutes. Add the garlic and cook for another minute. Add the mushrooms and continue to cook for about 2 minutes, then add the roasted red peppers and finish off by cooking for about 2 more minutes. Remove from the heat.
• Stir in the ricotta cheese and salt and pepper to taste. Spoon the turkey and cheese mixture into a large Ziploc bag.
• Preheat oven to 350 and spray an 8x13 casserole dish with non-stick spray.
• Snip one corner off of the Ziploc bag and gently fill the manicotti shells with the mixture, placing them in the casserole dish as you go. If a shell splits, just put that side down in the dish.
• Pour the spaghetti sauce over the top of the manicotti, spread evenly. Top with the parmesan cheese and bake for 25-30 minutes.