Turkey and Spinach Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Manicotti Pasta shells 1/2 lb Lean Ground Turkey1 medium chopped onion (1/2 cup)2 tsp finely chopped garlic1 cup fat-free Ricotta cheese1 (10oz) pkg frozen spinach; thawed/squeeze-drained2 cups Organic Marinara Sauce 2 Tbsp shredded Parmesan Cheese
1. Heat oven to 375°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
2. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
3. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach.
4. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
Bake uncovered 25 to 30 minutes.
Serving size is TWO Manicotti shells
Number of Servings: 4
Recipe submitted by SparkPeople user KINI08.
2. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
3. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach.
4. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
Bake uncovered 25 to 30 minutes.
Serving size is TWO Manicotti shells
Number of Servings: 4
Recipe submitted by SparkPeople user KINI08.
Nutritional Info Amount Per Serving
- Calories: 345.8
- Total Fat: 7.0 g
- Cholesterol: 51.8 mg
- Sodium: 689.4 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 5.4 g
- Protein: 24.9 g
Member Reviews
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HOPEFULHIPPO
We make this a lot. Although a healthier version than ground beef, it can be a little "dry" which drives us nuts. But, the taste is good (I add extra garlic & parmesean with rosemary, sage and oregano) I also add a bunch load of mezzerlla on top for added moisture and gooeyness. Count in tracker! - 1/14/11
Reply from KINI08 (1/14/11)
If it's really too dry for your preference you might try adding a little bit of nearly fat-free chicken broth :)