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Turkey and spinach stuffed manicotti

May 7, 2013

Another one of those great Sunday meals. I seriously love cooking on Sundays. Not only did I make this tasty meal yesterday, I also made some granola for the week. 

Mike is a huge lasagna fan, so I know I’m always on the road to success when the recipe includes meat, cheese, marinara and noodles, even it isn’t lasagna. This one looks deceiving complicated, but it was actually pretty easy to do. Lots of cook time involved though because you don’t cook the noodles at all prior to filling them. 

Adapted from Everyday with Rachael Ray

2 tbsp olive oil
1 lb ground turkey breast
S&P
1 medium onion, very finely chopped
4 cloves garlic, chopped
1/2 cup dry white wine (I didn’t have any wine so I substituted white wine)Image
4 cups diced tomatoes or marinara
1 package frozen spinach, thawed and drained
4 tbsp butter
3 tbsp flour
2 cups milk
Nutmeg
1 box manicotti pasta tubes
5 ounces of soft cheese (I used goat cheese)
1 cup shredded parmesan

Add olive oil to pan and brown the ground turkey, sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine or chicken stock, and add 2 cups tomato puree, followed by the defrosted spinach. Stir, reduce heat to low and simmer 15 to 20 minutes.

Pour the remaining 2 cups tomato puree into a baking dish.

Melt the butter in saucepot over medium heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it’s thick enough to coat a spoon. Stir in the soft cheese.

Fill the manicotti with the meat mixture using a spoon. Top the manicotti with the white sauce and Parmesan. I had some leftover filling, so I put that on top of the noodles and then topped with the white sauce. Bake, covered, at 375 degrees for 40 minutes.

Enjoy!

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