The addition of wholesome bulgur gives extra nutrition to this Italian entree. It's so zesty and flavorful, your family will never realize it's good for them. —Mary Gunderson of Conrad, Iowa
- 1/4 cup bulgur
- 2/3 cup boiling water
- 3/4 pound lean ground turkey
- 1-1/2 cups (12 ounces) 2% cottage cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14 uncooked manicotti shells
- 1 jar (28 ounces) meatless spaghetti sauce
- 1/2 cup water
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Place the bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until the liquid is absorbed. Drain and squeeze dry.
- In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the cottage cheese, basil, oregano, salt, pepper and bulgur. Stuff into uncooked manicotti shells. Arrange in a 13-in. x 9-in. baking dish coated with cooking spray.
- Combine spaghetti sauce and water; pour over shells. Cover and bake at 350° for 1 hour and 15 minutes or until shells are tender and sauce is bubbly. Uncover; sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 7 servings.
Originally published as Turkey Manicotti in Light & Tasty December/January 2002, p29
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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