Manicotti and shells with turkey and lentils

1 Servings

Ingredients

Quantity Ingredient
8 Manicooti -or-
12 Jumbo shell pasta (up to 15)
½ pounds Ground turkey
1 small Onion, finely chopped
3 larges Plum (Roma) tomatoes, seeded & finely chopped
1 Tbpsn Italian seasoning, crushed
½ teaspoon Ground nutmeg
¼ teaspoon Freshly ground pepper
1 cup Canned lentils, rinsed and drained
15 ounces Refrigerated light Alfredo sauce (about 2 cups) or make your own
½ cup Ricotta or cream-style cottage cheese
½ cup Shredded mozzarella
¼ cup Snipped fresh parsley
¼ cup Freshly grated Parmesan, Asiago or Romano

Directions

(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 ½ c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon ⅓ 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@...>

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