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Curried Turkey Manicotti

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For sauce
  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
For filling
  Ground turkey/Chicken 7 Ounce
  Finely shredded zucchini 1⁄2 Cup (8 tbs)
  Shredded spinach 1⁄2 Cup (8 tbs) (Fresh Ones)
  Egg 1
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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