The Kitchen Witch demonstrates how to make her delicious original recipe for Cheesy Stuffed Manicotti with Ground Turkey and Swiss Chard.
|Extra virgin olive oil||1 Tablespoon|
|Diced white onion||1 Cup (16 tbs)|
|Ground turkey||1 Pound|
|Dried italian seasoning||1 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Red pepper flakes||1/2 Teaspoon|
|Garlic cloves||3 , mince|
|Chopped swiss chard||4 Cup (64 tbs)|
|Low sodium chicken stock||1 Cup (16 tbs)|
|Cream cheese||1/2 Cup (8 tbs)|
|Manicotti shells||18 (manicotti pasta shells)|
|Canned herb flavoured diced tomatoes||796 Milliliter|
|Grated italian cheese||2 Cup (32 tbs)|
1. Preheat oven to 375 degree F.
2. Grease a 9x13-inch pan with cooking spray and set aside.
3. In a pan, saute onion and ground turkey over medium high heat in olive oil until the turkey is cooked through.
4. Add salt, pepper, Italian seasoning, pepper flakes, and garlic. Stir well.
5. Add Swiss chard and stir fry until wilted. Pour chicken stock, bring to the boil, turn oven to medium, cover and simmer for 10 minutes.
6. Stir in cream cheese, taste and adjust seasoning and let the filling cool to room temperature.
7. Into a pot of boiling salted water, add the manicotti and let boil for five minutes. Drain and rinse under cold water.
8. Stuff each shell with about a tablespoon of filling mixture and lay them in the pan. Sprinkle the remaining filling mixture on top and cover the shells with diced tomato.
9. Sprinkle cheese on top. At this point the recipe can be wrapped and freeze for up to three months. To bake from frozen, defrost on the counter and bake.
10. Pop the pan in oven and bake in a 375 degree oven for 35 minutes. Remove from oven and let rest on the counter for 15 minutes.
11. Serve and enjoy!