Manicotti and Shells with Turkey And Lentils

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Manicotti and Shells with Turkey And Lentils Ingredients

8 Manicooti -or-	1/4 ts Freshly ground pepper
12 Jumbo shell pasta (up to 15)	1 c Canned lentils, rinsed and
1/2 lb Ground turkey	15 oz Refrigerated light Alfredo
1 sm Onion, finely chopped	1/2 c Ricotta or cream-style
3 lg Plum (Roma) tomatoes, seeded	1/2 c Shredded mozzarella
1 Tbpsn Italian seasoning,	1/4 c Snipped fresh parsley
1/2 ts Ground nutmeg	1/4 c Freshly grated Parmesan,

Instructions for Manicotti and Shells with Turkey And Lentils

(from Better Homes & Gdns, April 1996) Cook pasta according to pkg directions. Meanwhile, for filling, in large saucepan, brown turkey and onion over medium-high heat. Add tomatoes, Italian seasoning, nutmeg & pepper; reduce heat. Simmer for 5 mins, stirring often. Stir in lentils; remove from heat. Stir in 1/2 c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon 1/3 c filling into each manicotti or 2 tbpns into each shell. Preheat oven to 375. Arrange filled pastas into a lightly greased two quart rectangular baking dish. Bake covered in 375 oven for 15 mins. Sprinkle remaining mozzarella over manicotti or shells . Bake about 10 more mins, or until cheese is a lovely golden brown. Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace

Main Ingredient: TurkeyCuisine: Uncategorized