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!
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- ½ cup mushrooms, finely chopped
- 1-796mL (27 fl.oz.) can diced tomatoes
- ⅛ teaspoon red pepper flakes
- 1½ teaspoons salt
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- 450g (1 pound) ground turkey
- 2 garlic cloves, minced
- ½ cup mushrooms, finely chopped
- ⅔ cup chicken stock
- ⅔ cup milk (I used 2%)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon thyme
- 1 teaspoon curry powder
- 250g (8oz) manicotti noodles, uncooked
- 250g (8oz) cottage cheese (I used 2%)
- ¼ cup shredded parmesan cheese
- 1½ cups shredded mozzarella cheese
- Preheat the oven to 375 degrees F.
- Make the tomato sauce. In a large saucepan, heat the olive oil over medium heat. Add the garlic and mushrooms and cook, stirring for about a minute, until fragrant. Add the tomatoes, red pepper flakes, salt, oregano, pepper and basil and stir. Bring the sauce to a boil, then reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes. Set aside.
- Make the filling for the manicotti. In a large saucepan, over medium heat, add the turkey, garlic and mushrooms, and cook, stirring and breaking up the turkey, until the turkey is cooked through, with no pink areas remaining. Move this mixture to a bowl and set aside. To the same pan, add the chicken stock and bring it to a boil over medium heat. Whisk the milk and flour together until smooth and pour it slowly into the chicken stock, whisking constantly while pouring. Add the salt, pepper, onion powder, thyme and curry powder and continue whisking the mixture until it thickens, about 2-3 minutes. Add the meat mixture back to the pan and stir to combine. Remove from the heat.
- In a 9x13 inch baking dish, place the uncooked manicotti noodles. Fill each noodle with the turkey filling. I find it easiest to hold the noodle upright, with one end flat on the baking dish, and spoon the filling in until it is full, then lay it down. Don’t worry about the filling spilling out, it’s okay, and any leftover filling can just be spooned around the noodles on the bottom of the dish.
- Once the noodles are all filled, spread the cottage cheese over top of them all. Pour the tomato sauce over top of this and spread it out evenly. Sprinkle the mozzarella and parmesan cheese over top of the tomato sauce.
- Bake for 50 minutes until the cheese is bubbly. Let sit for 5-10 minutes before serving. Enjoy!