bulgur turkey manicotti
Turkey
Bulgur Turkey Manicotti
The addition of wholesome bulgur gives extra nutrition to this Italian entree. It's so zesty and flavorful, and your family will never realize it's good for them. —Mary Gunderson, Conrad, Iowa
Ingredients
- 1/4 cup bulgur
- 2/3 cup boiling water
- 3/4 pound lean ground turkey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1-1/2 cups 2% cottage cheese
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (8 ounces) no-salt-added tomato sauce
- 1/2 cup water
- 1 package (8 ounces) manicotti shells
- 1 cup shredded part-skim mozzarella cheese
Directions
- Combine bulgur and boiling water; let stand, covered, until liquid is absorbed, about 30 minutes. Drain; squeeze dry.
- Preheat oven to 350°. In a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, cottage cheese and bulgur.
- Mix pasta sauce, tomato sauce and 1/2 cup water. Spread 1 cup sauce mixture into a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with turkey mixture; place in prepared dish. Top with remaining sauce mixture.
- Bake, covered, until sauce is bubbly and shells are tender, 70-75 minutes. Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, about 5 minutes.
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