Recipe - Manicotti And Shells With Turkey And Lentils

8 Manicooti or
12 Jumbo shell pasta (up to 15)
One half pound Ground turkey
1 small Onion, finely chopped
3 lg Plum (Roma) tomatoes, seeded
& finely chopped
1 Tbpsn Italian seasoning,
crushed
One half teaspoon Ground nutmeg
One fourth teaspoon Freshly ground pepper
1 cup Canned lentils, rinsed and
drained
15 ounce Refrigerated light Alfredo
sauce (about 2 cups) or
make your own
One half cup Ricotta or creamstyle
cottage cheese
One half cup Shredded mozzarella
One fourth cup Snipped fresh parsley
One fourth cup Freshly grated Parmesan,
Asiago or Romano

(from Better Homes & Gdns, April 1996)

Cook pasta according to pkg directions. Meanwhile, for filling, in large
saucepan, brown turkey and onion over mediumhigh heat. Add tomatoes,
Italian seasoning, nutmeg & pepper; reduce heat. Simmer for 5 mins,
stirring often. Stir in lentils; remove from heat. Stir in One half cup 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 EATL Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 0500

From: Twallace twallace@BIDDEFORD.COM