| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 8 | Manicooti -or- | |
| 12 | Jumbo shell pasta (up to 15) | |
| 1/2 | lb | Ground turkey |
| 1 | sm | Onion, finely chopped |
| 3 | lg | Plum (Roma) tomatoes, seeded & finely chopped |
| 1 | Tbpsn Italian seasoning, crushed | |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Freshly ground pepper |
| 1 | c | Canned lentils, rinsed and drained |
| 15 | oz | Refrigerated light Alfredo sauce (about 2 cups) or make your own |
| 1/2 | c | Ricotta or cream-style cottage cheese |
| 1/2 | c | Shredded mozzarella |
| 1/4 | c | Snipped fresh parsley |
| 1/4 | c | Freshly grated Parmesan, Asiago or Romano |
INSTRUCTIONS
(from Better Homes & Gdns, April 1996) Cook pasta according to pkg directions. Meanwhile, for filling, in large saucepan, brown turkey and onion over medium-high heat. Add tomatoes, Italian seasoning, nutmeg & pepper; reduce heat. Simmer for 5 mins, stirring often. Stir in lentils; remove from heat. Stir in 1/2 c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon 1/3 c filling into each manicotti or 2 tbpns into each shell. Preheat oven to 375. Arrange filled pastas into a lightly greased two quart rectangular baking dish. Bake covered in 375 oven for 15 mins. Sprinkle remaining mozzarella over manicotti or shells . Bake about 10 more mins, or until cheese is a lovely golden brown. Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@BIDDEFORD.COM>
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