TURKEY AND BROCCOLI MANICOTTI
Want something new and great tasting for dinner? Try this easy manicotti with low-fat, healthy ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 540, Carbohydrate 55 g, Cholesterol 80 mg, Fiber 5 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 15 g, TransFat 0 g
THREE-CHEESE TURKEY MANICOTTI
This is my husband's favorite dish. He always requests it, even for holidays! You'll love the variety of cheeses and spices that jazz it up. It's restaurant-quality, but at a quarter of the price! -LuAnne Wallace Bennett, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647 calories, Fat 34g fat (18g saturated fat), Cholesterol 158mg cholesterol, Sodium 937mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 40g protein.
TURKEY MANICOTTI
Make and share this Turkey Manicotti recipe from Food.com.
Provided by Kim19068
Categories Manicotti
Time 1h55m
Yield 1 13x9 pan
Number Of Ingredients 12
Steps:
- Place bulgur in a bowl and stir in water.
- Cover and let stand for 30 minutes or until the liquid is absorbed.
- Squeeze dry.
- In a nonstick skillet, cook turkey over medium heat until it is no longer pink, drain.
- Add cottage cheese, basil, oregano, salt, pepper, and bulgur.
- Mix well.
- Stuff into uncooked shells.
- Arrange into a 13x9x2 baking dish coated with non stick spray.
- Combine spaghetti sauce and water, pour over shells.
- Cover and bake at 350 for 1 hour and 15 minutes or until shells are tender and sauce is bubbly.
- Uncover, sprinkle with mozzarella cheese.
- Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 916.4, Fat 34.9, SaturatedFat 10.3, Cholesterol 268.9, Sodium 2493.3, Carbohydrate 39.2, Fiber 6.6, Sugar 12.6, Protein 111.4
VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
- Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
- Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
TURKEY MANICOTTI
I love manicotti, but most manicotti recipes are stuffed with ricotta, which I love, but my kids and husband wont eat it. I made this recipe for them, with only a small amount of ricotta they dont even know it's there, and they love it!
Provided by aimbrulee
Categories Manicotti
Time 1h
Yield 12 manicotti's, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 462.5, Fat 19.9, SaturatedFat 9.7, Cholesterol 81.9, Sodium 722, Carbohydrate 40.9, Fiber 3.5, Sugar 7.6, Protein 29.4
THREE-CHEESE BROCCOLI MANICOTTI
This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.
Provided by Chef John
Categories Manicotti
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of generously salted water to a boil.
- Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
- Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
- Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
- Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
- Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
- Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring tomato sauce and water to a simmer over medium-high heat.
- Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
- Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
- Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
- Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
- Garnish with parsley and let sit for 10 minutes.
- Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg
BROCCOLI TURKEY CASSEROLE
I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! -Muriel Shand, Isanti, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 344 calories, Fat 17g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 758mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
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