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

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
Test Kitchen Approved
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 filled manicotti shells equals 647 calories, 34 g fat (18 g saturated fat), 158 mg cholesterol, 937 mg sodium, 49 g carbohydrate, 5 g fiber, 40 g 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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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."

Reviewed Oct. 22, 2015

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

Reviewed Feb. 9, 2015

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

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!!"

Reviewed May. 4, 2014

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

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