Three-Cheese Turkey Manicotti Recipe
Three-Cheese Turkey Manicotti Recipe photo by Taste of Home
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Three-Cheese Turkey Manicotti Recipe

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This is my husband’s favorite dish. He always requests it, even on holidays! You’ll love the variety of cheeses and spices that jazz it up. It’s restaurant-quality, but at a quarter of the price! —LuAnne Wallace Bennett, Powder Springs, Georgia
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 6 servings


  • 12 uncooked manicotti shells
  • 1 pound ground turkey
  • 1 large sweet onion, chopped
  • 1 jar (24 ounces) three-cheese spaghetti sauce
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cups (8 ounces) shredded cheddar-Monterey Jack cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg, beaten

Nutritional Facts

2 each: 647 calories, 34g fat (18g saturated fat), 158mg cholesterol, 937mg sodium, 49g carbohydrate (18g sugars, 5g fiber), 40g protein.


  1. Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish.
  2. Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese.
  3. Cover and bake at 350° for 35-40 minutes or until bubbly.
    Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.
    Yield: 6 servings.
Originally published as Three-Cheese Turkey Manicotti in Simple & Delicious January/February 2010, p50

Medium-Bodied Red Wine

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

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Karen User ID: 8968348 256799
Reviewed Nov. 14, 2016

"This was really good, but a bit dry. I would use less cheese to provide more moisture."

juliekimm User ID: 5798000 254191
Reviewed Sep. 16, 2016

"Very very good! I made two of these last night, one for my family and one for some new parents. Both turned out great! My entire family of five ate it...including our super picky 4yr old. Definitely will make again! Thanks!"

Degletnoor User ID: 8643469 238521
Reviewed Dec. 1, 2015

"This was really good. I was surprised how much it made. I have a family of 5 and my husband and I both had lunch for the next day. Even my picky eaters liked it. Will do it again next week."

bnangst User ID: 5268715 235420
Reviewed Oct. 22, 2015

"Love this recipe! Have made it multiple times now! I use my husbands jerky tube to fill the pasta"

Amy the Midwife User ID: 2816815 220146
Reviewed Feb. 9, 2015

"Enjoyed by all. If I made it again I would either cut the sugar in half or omit all together."

Joscy User ID: 2694585 97904
Reviewed Jul. 27, 2014

"Although have not yet had chance to make, giving ***5 star rating***. Just know my husband will love this, as he loves me!!"

spronovo User ID: 3118526 104762
Reviewed May. 4, 2014

"This was great and easy to make. I used my fingers to stuff the manicotti."

2princesses2love User ID: 652335 122289
Reviewed Oct. 8, 2012

"I made this recipe as is except skipped the Italian Seasoning only because we don't care for it. This was so good! We will definitely make this often."

daisey5 User ID: 146806 104761
Reviewed Aug. 2, 2012

"I also used an ice tea spoon to stuffe the shells but it helps if you roll the stuffing mix. This tasted fantastic. Everyone loved it."

jewels82 User ID: 6458327 113782
Reviewed May. 26, 2012

"It was wonderful!"

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