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Name: Manicotti and Shells with Turkey And Lentils
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 15 oz Refrigerated light Alfredo; 1/4 ts Black Pepper freshly ground; 1/4 c Freshly grated Parmesan,; 1/2 lb Ground turkey; 1/2 c Ricotta or cream-style; 3 lg Plum (Roma) tomatoes, seeded; 1 Tbpsn Italian seasoning,; 1/2 ts Ground nutmeg; 1 sm Onion, finely chopped; 1/2 c Shredded mozzarella; 1 c Canned lentils, rinsed and; 1/4 c Snipped fresh parsley; 12 Jumbo shell pasta (up to 15); 8 Manicooti -or-

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INGREDIENTS

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

INSTRUCTIONS

(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

NOTES

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Manicotti and Shells with Turkey And Lentils

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

(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 <twallace@BIDDEFORD.COM>

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Nutrition

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Serving Size: 1 Serving (782g)
Recipe Makes: 1 Servings

Calories: 571
Calories from Fat: 226 (40%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 2.4g
Cholesterol 220mg		68 %
Sodium 869.6mg		30 %
Potassium 861.2mg		23 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 4.1g
Protein 77.5g		111 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 571

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