Manicotti Crepes
INGREDIENTS:
8 Manicooti -or-
12 Jumbo shell pasta (up to 15)
1/2 lb Ground turkey
1 sm Onion, finely chopped
3 lg Plum (Roma) tomatoes, seeded
-& finely chopped
1 Tbpsn Italian seasoning,
-crushed
1/2 ts Ground nutmeg
1/4 ts Freshly ground pepper
1 c Canned lentils, rinsed and
-drained
15 oz Refrigerated light Alfredo
-sauce (about 2 cups) or
-make your own
1/2 c Ricotta or cream-style
-cottage cheese
1/2 c Shredded mozzarella
1/4 c Snipped fresh parsley
1/4 c Freshly grated Parmesan,
-Asiago or Romano
8 Manicooti -or-
12 Jumbo shell pasta (up to 15)
1/2 lb Ground turkey
1 sm Onion, finely chopped
3 lg Plum (Roma) tomatoes, seeded
-& finely chopped
1 Tbpsn Italian seasoning,
-crushed
1/2 ts Ground nutmeg
1/4 ts Freshly ground pepper
1 c Canned lentils, rinsed and
-drained
15 oz Refrigerated light Alfredo
-sauce (about 2 cups) or
-make your own
1/2 c Ricotta or cream-style
-cottage cheese
1/2 c Shredded mozzarella
1/4 c Snipped fresh parsley
1/4 c Freshly grated Parmesan,
-Asiago or Romano
(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 1/2 c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon 1/3 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.
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 1/2 c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon 1/3 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.