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Turkey and Zucchini Manicotti

| December 19, 2013

OPEN KITCHEN with NATHAN SCOTT

 

Turkey and Zucchini Manicotti

 

This recipe may also be made with other ground meats, such as beef, lamb, chicken, or pork.

Ingredients

 

Serves 6

  1 tablespoon olive oil  
  1 medium yellow onion, peeled and chopped  
  1 medium zucchini, cut into ¼-inch pieces  
  1 pound lean ground turkey meat  
  8 cloves garlic, peeled and minced  
  1 tablespoon dried parsley  
  ¼ teaspoon crushed red pepper flakes (optional)  
  1 pound cottage cheese  
  2 cups Mozzarella cheese, shredded  
    Kosher salt and freshly ground black pepper  
  8 ounces manicotti pasta, cooked according to the package instructions  
  3 cups prepared tomato sauce  

 

Directions

 

  1. Preheat the oven to 350°F.  Warm the olive oil in a skillet set over medium-high heat.  Add the onion and zucchini, and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.  Then, add the turkey, garlic, parsley, and crushed red pepper flakes.  Continue to cook, stirring occasionally, until the turkey is cooked through, 5 to 8 minutes.  Remove from the heat and set aside to cool until easy to handle.
  2. Add the cottage cheese, as well as 1 cup of the Mozzarella cheese to the turkey mixture.  Season the mixture to taste with salt and black pepper.  Then, using a spoon, fill the cooked manicotti with the turkey mixture.  Reserve any leftover turkey mixture.
  3. Spoon ½ cup of the tomato sauce into a 9-by-13-inch baking dish.  Sprinkle in any remaining turkey meat mixture.  Then, arrange the manicotti in a single layer in the baking dish.  Top with the remaining 2 cups of tomato sauce, and 1 cup of shredded Mozzarella.
  4. Cover the dish with a sheet of parchment paper, followed by a sheet of aluminum foil and bake in the preheated oven until hot and bubbly, about 30 minutes.  Then, remove the parchment and foil covering and continue to bake until the Mozzarella cheese topping is lightly golden, about 15 minutes more.  Remove and cool slightly before serving.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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