Tex-Mex Turkey Manicotti
Looking for a unique pasta dish that will spice up family dinner? We give turkey manicotti a fun Tex-Mex twist for a pasta meal that will delight everyone in your household. It’s also a great make-ahead dish for parties!
Total: 1 hr 30 min | Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 12 ounces extra-lean ground turkey
- 1 red bell pepper (about 6 ounces), finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 teaspoons chili powder
- 1 teaspoon each ground cumin, paprika and oregano
- 1/4 teaspoon each salt and pepper
- 1 (680 mL) jar passata (strained tomatoes), divided
- 1 cup (8 ounces) light ricotta
- 1/2 cup (2 ounces) grated Parmesan cheese, divided
- 1/4 cup chopped fresh parsley
- 1 (8 ounce) package manicotti (14 shells)
- 1/3 cup (2 1/2 ounces) light sour cream
- 2 green onions, thinly sliced
Instructions
- Heat oil in large saucepan set over medium-high heat; cook turkey, red pepper, onion, garlic, chili powder, cumin, paprika, oregano, salt and pepper for about 5 minutes or until vegetables have softened.
- Stir in 1/2 cup water and 1/2 cup passata; bring to boil. Reduce heat to medium; simmer for about 15 minutes or until no liquid remains. Let cool completely.
- Stir in ricotta, 1/3 cup Parmesan cheese, and parsley.
- Meanwhile, cook manicotti for about 5 minutes or until al dente.
- Heat oven to 375 degrees F. Grease a 13 x 9 inch baking dish.
- Pour 1 cup passata into the prepared pan; divide filling evenly among manicotti and arrange in pan. Pour remaining sauce over top; sprinkle with remaining Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil; bake for about 15 minutes or until filling is heated through and top is golden brown.
- Drizzle with sour cream and sprinkle with green onions*.
Notes
* Alternatively, garnish with finely chopped black olives or jalapeños.
Attribution
Recipe and photo used with permission from: National Pasta Association
A Pasta Fits original recipe.
