Saturday, November 21, 2009

Turkey and Spinach Stuffed Cannelloi

Do you have a loaf of crusty bread and a bottle of merlot or zinfandel that doesn't know what to do with themselves?

Turkey Spinach Stuffed Cannelloni

16 large cannelloni or manicotti
1 LB. ground turkey
8 oz. frozen spinach, thawed and sans liquid
3 garlic cloves, minced
1/2 medium yellow onion, minced
8 oz. mozzarella, shredded
8 oz. ricotta
1 egg, beaten lightly
1 TB fresh basil, minced finely, or 2 ts dried basil
1 ts dried oregano
EVOO
S&P
3 C pasta sauce
1/2 C parmigiano-reggiano, freshly grated

Fire up the hotbox to 375 F. Brown the turkey over medium heat on the stovetop, set aside to cool slightly. Cook the pasta shells until al dente, toss with EVOO so they don't stick together. Ensure the spinach has most of the liquid removed, chop finely and place in a large mixing bowl. Add the turkey, garlic, onion, ricotta, mozzarella, egg, basil, oregano, and S&P to taste and mix well.

Place a few spoonfuls of pasta sauce on the bottom of a large baking dish. Stuff the shells with the mixture using a spoon, or place mixture in a plastic bag and snip the corner to pipe the shells, which is way easier than using the spoon method. And why did I just think of that now?

Top the shells with more pasta sauce and then the parmigiano-reggiano, reserving a little.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese has browned. Top with remaining parm cheese and let cool for 5 minutes. Grab that crusty bread and a glass of Ravenswood California Zinfandel, get yourself a couple shells, and enjoy.







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