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Manicotti And Shells With Turkey And Lentils

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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 Onion, finely chopped
3 Plum, Roma tomatoes seeded
& finely chopped
1 Tbpsn Italian seasoning
crushed
1/2 t Ground nutmeg
1/4 t 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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