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Manicotti W/Turkey, Cremini Mushrooms & Ricotta Cheese

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“This is our favorite Manicotti recipe. It has evolved over the years from trial and error. We like the unique flavor from the ground turkey. I like to make it for my father when he comes to town; it's one of his favorites, served with a green salad and garlic bread. I use a Ziploc bag to pipe the filling into the manicotti shells, it makes it super simple and they come out looking very nice. I am posting 'step by step' photos. Hopefully they will make the recipe seem less intimidating for some. It really is a simple, yet impressive dish.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the manicotti shells to al dente, approximately 7 minutes depending on the brand. Drain and set aside. (I like to line the plastic containers the shells come in with tinfoil and let them cool there until ready to use).
  2. Heat a large skillet over medium high heat. Add the olive oil, then add the turkey and fennel seed. Cook until the turkey is browned, breaking it up as it cooks.
  3. Add the onions and cook until they start to turn translucent, about 2 minutes. Add the garlic and cook for another minute. Add the mushrooms and continue to cook for about 2 minutes, then add the roasted red peppers and finish off by cooking for about 2 more minutes. Remove from the heat.
  4. Stir in the ricotta cheese and salt and pepper to taste. Spoon the turkey and cheese mixture into a large Ziploc bag.
  5. Preheat oven to 350 and spray an 8x13 casserole dish with non-stick spray.
  6. Snip one corner off of the Ziploc bag and gently fill the manicotti shells with the mixture, placing them in the casserole dish as you go. If a shell splits, just put that side down in the dish.
  7. Pour the spaghetti sauce over the top of the manicotti, spread evenly. Top with the parmesan cheese and bake for 25-30 minutes.

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