I wish I could share a photo of the finished product. This Turkey Manicotti is one of my go-to recipes for the work week and is devoured before I can snap a photo. I could prepare this recipe blindfolded. Don’t be turned off of the use of the mushroom soup in this recipe. I promise you will not even taste it and your family will not know you used any. Served with a side salad and garlic bread makes a complete meal and a happy quiet family at the dinner table.
I used a jar of Chicken Soup for the Soul 3 Cheese Pasta Sauce. Did you know that the Chicken Soup for the Soul people now have food available? There is not only sauces but soups (of course!), broths, flavoured broths, gravies, meal builders, soup toppers and more coming soon.
Recipe from Sandi Richard
Food Network Canada
- 1 pound ground turkey
- 1/2 tsp Mrs Dash Table Blend seasoning
- 1 tsp curry powder
- 1/2 tsp pepper
- 1 can cream of mushroom soup
- 1/4 soup can 1% milk
- 8 ounces manicotti ready to use noodles
- 8 ounce tub 1% cottage cheese
- 1 Jar of your favorite pasta sauce (I used my Chicken Soup for the Soul 3 Cheese Pasta Sauce)
- 1/4 Cup grated Parmesan cheese
- Aluminum foil
Preheat oven to 350′
Brown the ground turkey until done. Add the spices to the cooked ground turkey. Next add the soup and milk to the mix. Mix well and remove from heat.
Put a little bit of sauce in the bottom of a lasagna pan.
Spoon filling into uncooked manicotti until 3/4 full. When all manicotti are filled and in pan, spoon cottage cheese over top, then spoon sauce over top.
Sprinkle with Parmesan cheese and cover tightly with foil, shiny side down.
Bake in over for 50 minutes
Add cheese directly over cooked manicotti. Return pan to oven and set to broil. Watch until bubbly.
The best thing about this recipe is that it is easy to freeze half of this for a dinner for another day.