Turkey Broccoli Manicotti
Thanksgiving leftovers get a better than average remake with this stuffed manicotti recipe. Turkey and broccoli make a creamy filling on the inside. A roasted red pepper and cheese sauce top it off for the win.
Servings Prep Time
5people 25minutes
Cook Time
30minutes
Servings Prep Time
5people 25minutes
Cook Time
30minutes
Ingredients
For the Filling
For the Sauce
Other ingredients
Instructions
For the pasta
  1. Start cooking the pasta according to package directions, but stop the cooking slightly early. Al dente. Drain and run cold water over it so it’s cool enough to handle.
While the pasta cooks, start the filling.
  1. Heat the oil in a large skillet. Add the broccoli, onion and bell pepper. Stir and sauté until it’s just beginning to soften. Add the turkey, garlic, and herbs and seasonings for the filling. Mix and cook until heated through. Add the 1 1/2 cups ricotta and stir until it melts into the filling. You can use a tablespoon of water or broth if you need to thin it a bit.
  2. Get the topping/sauce started by adding all the sauce ingredients to a blender and blitzing it until almost smooth. Taste and add salt and pepper to your liking and mix it in.
Assemble the manicotti.
  1. Preheat oven to 350°.
  2. When the tubes and the filling are cool enough to handle, use a teaspoon to fill the manicotti with filling.
  3. Put about a cup of sauce on the bottom of a 13×9 casserole dish and spread it out. This is to keep the pasta from sticking. Layer your manicotti over the sauce. Then top with the remaining sauce.
  4. Cover with foil and bake at 350° for 25 minutes or until heated through. Uncover. Top with the shredded parmesan and bake again until the cheese on top starts to bubble and brown (about 5 minutes).
  5. Let it sit for 5 minutes before plating. Enjoy hot!