Best 6 How To Make Turkey Manicotti Recipes

BULGUR TURKEY MANICOTTI

Steps:

• Combine bulgur and boiling water; let stand, covered, until liquid is absorbed, about 30 minutes. Drain; squeeze dry., Preheat oven to 350°. In a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, cottage cheese and bulgur., Mix pasta sauce, tomato sauce and 1/2 cup water. Spread 1 cup sauce mixture into a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with turkey mixture; place in prepared dish. Top with remaining sauce mixture., Bake, covered, until bubbly and shells are tender, 70-75 minutes. Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, about 5 minutes.

THREE-CHEESE TURKEY MANICOTTI

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.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

TURKEY MANICOTTI

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.

TURKEY MANICOTTI

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.

HOW TO MAKE TURKEY MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 eggs, flour, water, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
• Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and 1/4 cup Italian parsley in a bowl until thoroughly combined. Season with salt to taste.
• Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them.
• Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti.
• Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle 1/3 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil.
• Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1 tablespoon Parmigiano-Reggiano cheese or as desired and 1 tablespoon Italian parsley before serving.