MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Make-Ahead Turkey Manicotti
 Categories: Pasta, Poultry, Vegetables, Wine, Cheese
      Yield: 6 Servings
 
     12    Dried manicotti shells
      2 tb Olive oil
    1/2 c  Chopped onion
      4 cl Garlic; minced
     29 oz (2 cans) diced fire-roasted
           - tomatoes; undrained
    1/3 c  Dry red wine
      2 tb Tomato paste
      2 c  Chopped cooked turkey
      1 c  Shredded mozzarella cheese
    3/4 c  Ricotta cheese
      4 oz Cream cheese spread w/chive
           - & onion
    1/4 c  Grated Parmesan cheese
      1 ts Dried basil; crushed
    1/2 ts Dried oregano; crushed
    1/4 ts (ea) salt & black pepper
 
  Cook manicotti according to package directions; drain.
  Rinse with cold water; drain again. Meanwhile, for sauce,
  in a medium saucepan heat oil over medium-high heat. Add
  onion and garlic; cook until onion is tender, stirring
  occasionally. Stir in tomatoes, wine, and tomato paste.
  Bring to boiling; reduce heat. Simmer, covered, for 30
  minutes.
  
  Meanwhile, for filling, in a large bowl combine turkey,
  1/2 cup of the mozzarella cheese, the ricotta cheese,
  cream cheese spread, Parmesan cheese, basil, oregano,
  salt, and pepper.
  
  Using a small spoon, carefully fill each manicotti shell
  with about 1/4 cup of the filling. Arrange filled shells
  in an ungreased 3-quart rectangular baking dish. Pour
  sauce over shells. Sprinkle with the remaining 1/2 cup
  mozzarella cheese. Cover with foil. (To serve today, omit
  Step 4. Continue as directed in Step 5, except bake for 30
  to 35 minutes.)
  
  Chill for 2 to 24 hours.
  
  Set oven @ 350ºF/175ºC.
  
  Bake, covered, about 45 minutes or until heated through.
  Let stand, covered, for 10 minutes before serving.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I don't know how I got over the hill without getting to the top!!!
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