Turkey Manicotti

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.

 

Turkey Manicotti - Amazing turkey manicotti - manicotti noodles filled with ground turkey in a mushroom cream sauce, and then smothered in tomato sauce and cheese and baked.

 

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!

 

Turkey Manicotti - Amazing turkey manicotti - manicotti noodles filled with ground turkey in a mushroom cream sauce, and then smothered in tomato sauce and cheese and baked.

 

Turkey Manicotti
Yield: Serves 6-8
 
Note: This manicotti does take a bit of time to prep, with the different layers. If you're short on time, you can skip making the tomato sauce, and replace it with a jar of prepared tomato pasta sauce, whatever your favourite is!
Ingredients
For the tomato sauce:
  • 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
For the filling:
  • 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
For the pasta:
  • 250g (8oz) manicotti noodles, uncooked
  • 250g (8oz) cottage cheese (I used 2%)
  • ¼ cup shredded parmesan cheese
  • 1½ cups shredded mozzarella cheese
Directions
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 50 minutes until the cheese is bubbly. Let sit for 5-10 minutes before serving. Enjoy!
Notes
Source: An adaptation of a combination of recipes, including here, here and here.
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Comments

  1. Kim H says

    Yay! I’m so glad!!! I am doing something else with my chicken tonight but I will try that this weekend. I am getting ready to make your blueberry peach cobbler. I cannot wait to try it. I will write a review/comment tomorrow. Thank you again Stacey!!!

  2. Kim H says

    Oh Thank you Stacey! I made it the other night and it was really amazing!!! My oven cooks things a little quicker than most recipes call for so I wish I had taken it out 10 minutes sooner, but was afraid the noodles would not be cooked. Anyway, it really was delicious…My husband ate all of the leftovers. He said it was one of the best dishes I had made in a long time. I was so happy that he loved it so much because normally I end up throwing out or freezing leftovers because he doesn’t like to eat something more than 2 days but yesterday he finished every last bit of it. Thank you for such a hit!!! I have made tons of lasagna over the years, but never made manicotti. I came back today to not only post this but to find something for supper. I was thinking about making some sort of chicken with cauliflower mash. I love mashed potatoes but hardly make because of the carb factor.
    Thanks again and I will for sure write reviews for anything I cook from your blog. :-)))) Really appreciate you!

    • stacey says

      Thank you so much Kim! This comment just made my day! I’m so glad you enjoyed it – we love this dish – the original recipe used a bunch of premade stuff though so I was so happy to convert it into an entirely “from scratch” recipe. We love the leftovers too, one of the few things where we don’t get sick of the leftovers. If you’re looking for chicken – the Honey Lime Chicken would go well with cauliflower mash I think and is a quick dish to prep!

  3. Kim H says

    Wow, I just saw somewhere that you left a comment on someones post and was very happy I clicked on your website!!! Looks like amazing food. I think I am going to make this tonight. I will leave another post if I do to let you know how it turned out. I am happy to see and read peoples comments but I just wish more people would comment after they make the meal and tell us their experience. Thank you so much for sharing this wonderful site. I will be here often.

    • stacey says

      Thank you so much for your kind words Kim! I hope you enjoy the manicotti and would love to hear how it turned out for you!

    • stacey says

      Welllll, I don’t know how healthy this is, there’s an awful lot of cheese. But the turkey is healthy I suppose! Thanks Ashley!

    • stacey says

      Haha, other stuff just kept coming up! And I didn’t love the photos, but oh well, what can you do?! Thanks Mir!

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