Creamy Turkey-Stuffed Manicotti Recipe

About this recipe

A hearty and satisfying baked pasta dish featuring tender turkey, creamy cheese, and a rich sauce, perfect for a comforting dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Longley Farm Freshly Soured Cream
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500G Filotea Cannelloni Durum Wheat Semolina Pasta, 500G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 454 g Southcliffe Turkey Mince 454G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook the cannelloni pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
3. 3. In a mixing bowl, stir together 1 cup sour cream and 4 oz cream cheese until smooth.
4. 4. Add 2 cups cooked, shredded turkey, 2 tablespoons finely chopped onion, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and a pinch of pepper to the cheese mixture. Mix well to combine.
5. 5. Carefully spoon the turkey mixture into the cooked cannelloni, ensuring they are evenly filled.
6. 6. Arrange the stuffed cannelloni in a single layer in a 13 x 9 x 2-inch baking dish.
7. 7. In a saucepan over medium heat, combine 1 cup shredded cheese and 1/2 cup milk. Stir constantly until the cheese is melted and the mixture is smooth. Pour the cheese sauce evenly over the cannelloni.
8. 8. Sprinkle 1/4 cup grated Parmesan cheese over the top of the dish. Cover the baking dish with foil.
9. 9. Bake in the preheated oven for 35 to 40 minutes, or until the dish is bubbling and heated through.
10. 10. Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.