Are you ready to elevate your dinner game with a dish that's as comforting as it is nutritious? Dive into the world of Italian cuisine with our delightful "Manicotti and Shells with Turkey and Lentils." This recipe not only tantalizes your taste buds but also packs a punch of protein and fiber, making it a perfect choice for health-conscious foodies. With its creamy ricotta, savory ground turkey, and hearty lentils, this dish is sure to impress family and friends alike. So, roll up your sleeves and get ready to create a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 1 cup lentils
- 1 lb ground turkey
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the lentils by rinsing thoroughly under cold water. In a medium saucepan, combine lentils with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain and set aside.
- Preheat the oven to 375°F (190°C). Grease a large baking dish that can accommodate the manicotti shells.
- In a large skillet, brown the ground turkey over medium-high heat, breaking it into small crumbles. Season with salt, pepper, and Italian seasoning. Cook until no pink remains, about 7-8 minutes.
- In a mixing bowl, combine the cooked lentils, browned turkey, ricotta cheese, and half of the Parmesan cheese. Mix thoroughly to create the filling.
- Carefully stuff each manicotti shell with the turkey-lentil mixture, using a spoon or piping bag. Ensure each shell is evenly and completely filled.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed manicotti shells in a single layer.
- Pour the remaining marinara sauce over the shells, ensuring they are well-covered. Sprinkle the shredded mozzarella and remaining Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5-10 minutes before serving. This allows the filling to set and makes serving easier.
- Serve hot, garnishing with additional fresh herbs like basil or parsley if desired. Pair with a light salad or garlic bread for a complete meal.
Tips
- Rinse Lentils Thoroughly: To ensure the best flavor and texture, rinse the lentils under cold water before cooking. This helps remove any debris and prevents them from becoming mushy.
- Perfectly Cooked Turkey: When browning the ground turkey, make sure to break it into small crumbles for even cooking. Seasoning it well with salt, pepper, and Italian seasoning will enhance the overall flavor of the dish.
- Stuffing Technique: Use a piping bag or a small spoon to stuff the manicotti shells. Take your time to ensure each shell is filled evenly, which will help them cook uniformly and avoid any burst shells during baking.
- Layering the Sauce: Spread a thin layer of marinara sauce on the bottom of your baking dish to prevent sticking and to add moisture. Cover the stuffed shells generously with sauce to keep them flavorful and juicy during baking.
- Baking with Foil: Cover the baking dish with aluminum foil for the first part of baking to trap steam and keep the shells moist. Removing the foil towards the end allows the cheese to melt and develop a beautiful golden crust.
- Rest Before Serving: Allow the manicotti to rest for 5-10 minutes after baking. This waiting period helps the filling set, making it easier to serve and enjoy every delicious bite.
- Garnish for Flair: Enhance the presentation by garnishing with fresh herbs like basil or parsley before serving. A sprinkle of fresh herbs not only adds color but also a burst of fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
