This turkey manicotti. I have been waiting to share this with you for months. Months! And the poor recipe just kept being pushed back for other things that I wanted (needed?) to post first.
I almost pushed it again actually, so I could share some Mexican deliciousness before Cinco de Mayo happens (I haven’t missed it yet have I? We don’t actually celebrate it up here in the north, but I love Mexican food so I kind of had to have something posted for it!) So that’ll be coming later this week. Are you excited? I am – I love Mexican.
But today. Today I have turkey manicotti, because it just could not wait any longer to be shared. This pasta is maybe the best pasta I have ever had. Of course, I say that about a lot of things. Everything is my favourite, as I’m sure you’ve noticed. But this one is definitely one of the best.
My mom’s fantastic lasagna may still win out, but this is a pretty close second. And it’s turkey, so it’s a bit healthier maybe? Does that negate all the cheese and pasta? No? Oh well. Worth it!
This turkey manicotti does take a bit of time to prepare. Don’t run away though, because none of the steps are difficult, and the end result is so totally worth it! And if you’re strapped for time and want to skip a step, you can replace making the tomato sauce with a jar of prepared pasta sauce. That would speed things up a bit, although I will say that the homemade is better. But they’re both good so I won’t judge if you want to make the process a bit faster!
Plus, this makes a big old 9×13 inch pan of manicotti, so you’ll very likely have leftovers. Which is amazing. Best lunch ever.
Make it, you’ll love it. And it’s worth the time. Really!