Curried Turkey Manicotti
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Canola oil/Vegetable oil||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
|Low sodium chicken broth||2 Cup (32 tbs)|
|Seeded diced plum tomatoes||2 Cup (32 tbs)|
|Dark raisins||2 Tablespoon|
|Ground turkey/Chicken||7 Ounce|
|Finely shredded zucchini||1⁄2 Cup (8 tbs)|
|Shredded spinach||1⁄2 Cup (8 tbs) (Fresh Ones)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Manicotti shells||4 1⁄2 Ounce, cooked, drained (About 6)|
1. Reserve 1 tablespoon each onion, bell pepper and celery; set aside for filling. To prepare sauce, in large nonstick skillet, heat oil; add remaining onion, bell pepper and celery. Cook over medium-high heat, stirring frequently, until onion is translucent, about 3 minutes.
2. Add flour, curry and cumin to vegetables; toss lightly to coat. Cook 1 minute. Stir in chicken broth; bring to a boil. Reduce heat to medium; cook, stirring, until mixture thickens slightly. Add tomatoes and raisins; stir to combine. Reduce heat to low; simmer, covered, stirring frequently, 10 minutes.
3. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
4. In medium bowl, combine reserved vegetables and all filling ingredients, mixing thoroughly. Spoon about 3 tablespoons filling into each manicotti shell. Arrange filled shells in pan; top with sauce. Cover with foil; bake 25 minutes, or until filling is set and sauce is bubbly.