Baked Turkey Manicotti

Baked Turkey Manicotti

Serves 6 to 8

Notes:

Felicia wanted Manicotti with some meat to it. So updated recipe from American Test Kitchen to include 1lb of ground turkey. One of the best Manicotti I ever made. Make sure to work quickly with the noodles. As the boil water cools down, the noodle begins to stick together. Also get some surgical gloves, as this assembly can get messy. And if you aren't interested in any type of meat, just leave it out. Still taste great.

INGREDIENTS

Turkey Filling

• 1 LB ground turkey
• 1 tablespoon  extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/2 teaspoons fennel seed
• 1/2 teaspoons cayenne pepper (chipotle pepper if available)
• 1/2 teaspoons sage

Tomato Sauce

• 2 (28-ounce) cans diced tomatoes (in juice)
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1/2teaspoon hot red pepper flakes, optional
• Table salt
• 2tablespoons chopped fresh basil

Cheese Filling with Pasta

• 3cups part-skim ricotta cheese
• 4ounces grated Parmesan cheese (about 2 cups)
• 8ounces shredded mozzarella cheese (about 2 cups)
• 2large eggs, lightly beaten
• 3/4teaspoon table salt
• 1/2teaspoon ground black pepper
• 2tablespoons chopped fresh parsley leaves
• 2tablespoons chopped fresh basil
• 16no-boil lasagna noodles (see note above)

INSTRUCTIONS

• 1. For turkey filling, in non-stick skillet, heat oil over medium-high heat. Once hot, add turkey, garlic, fennel, pepper, and sage. Cook until no longer pink, 5 to 6 minutes. Once done, set aside to cool down.
• 2. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
• 3. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• 4. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in large bowl; add turkey filling and mix well; set aside.
• 5. To assemble: Pour 1 inch boiling water into 13 by 9-inch broiler safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
• 6. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• 7. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.