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Bulgur Turkey Manicotti Recipe

Bulgur Turkey Manicotti Recipe

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
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 20 min. YIELD:7 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

One serving (2 stuffed shells) equals 418 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 986 mg sodium, 49 g carbohydrate, 6 g fiber, 27 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Reviews for Bulgur Turkey Manicotti

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Reviewed Nov. 18, 2012

"Made this last night and my husband absolutely loved it! I will be making this on a regular basis."

Reviewed May. 19, 2012

"Love this recipe. I use a plastic freezer bag , spoon in the filling, snip a corner of the bag the size of the noodle opening and it makes quick work of the filling job! I also add a thawed & drained 10oz. pkg. of spinach to the cheese mixture to provide more nutrition and texture."

Reviewed Mar. 27, 2011

"Have enjoyed this recipe for quite a while now as it was in one of the earlier editions. It is a healthy comfort food."

Reviewed Apr. 3, 2010

"Very easy and tasty!!!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.