Turkey-and-spinach- Stuffed Manicotti

Turkey-and-spinach- Stuffed Manicotti
Servings: 6 Prep 15 mins Bake 350°F 40 mins Cook 8 mins


  • 12 uncooked manicotti shells
  • 12 ounces ground turkey
  • 4 cups coarsely chopped fresh spinach (8 ounces)
  • 1 cup shredded carrot
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon fennel seeds, crushed
  • 1/8 teaspoon cayenne
  • 1 jar (26-ounce) `pasta sauce
  • 1/4 cup chopped fresh basil
  • 1 cup part-skim ricotta cheese
  • 1 egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups shredded low-fat mozzarella cheese
  • Additional grated Parmesan cheese (optional)

Make It

1. Simmer manicotti in large pot lightly salted water until barely tender, about 7 minutes. Remove with slotted spoon to bowl of cold water; drain when cool.

2. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

3. Coat nonstick skillet with cooking spray. Heat over medium heat. Add turkey, spinach, carrot, garlic, salt, sage, fennel and cayenne; cook, breaking up meat with a wooden spoon, for 8 minutes or until meat is no longer pink. Carefully drain excess liquid from skillet.

4. Combine pasta sauce and basil in small bowl. Spread 1 cup over bottom of prepared baking dish. Reserve remainder.

5. Stir ricotta, egg, Parmesan and half of mozzarella into turkey mixture. Spoon filling into manicotti shells. Place shells in prepared dish. Spoon remaining pasta sauce over manicotti. Cover with aluminum foil.

6. Bake in 350 degree F oven for 30 minutes. Remove foil. Sprinkle with the remaining mozzarella cheese. Bake, uncovered, for 10 minutes or until the cheese is melted and golden brown. Serve with additional grated Parmesan cheese if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 479, Fat, total (g): 19, chol. (mg): 108, carb. (g): 44, pro. (g): 34, sodium (mg): 1070, Percent Daily Values are based on a 2,000 calorie diet.