Wednesday, September 15, 2010


1 pgk Mannicotti noodles (can sub jumbo shells)
1 medium yellow onion, diced
1 pkg baby bella mushrooms, chopped
1 pkg ground turkey breast
1 pkg low fat ricotta
1/2 cup parmesan cheese
1/2 cup 2% mozzerella cheese
1 egg
1 can artichokes, drained and quartered
1 pkg frozen spinach defrosted and all water squeezed out
Italian Seasonings of choice (I like basil, fennel seeds, and oregano)
2 Tbs olive oil
1 Tbs garlic, minced - jar is fine
1 jar/can spaghetti sauce

Boil noodles until aldente and rinse under cool water. Meanwhile, saute onions in olive oil on med heat, after a few min add mushrooms. When veggies are almost done add turkey and spices. When turkey is almost completely brown, add garlic. In a separate bowl mix ricotta cheese and half of the shreaded cheese (reserve other 1/2 for top). Add artichokes, egg, spinach, salt and pepper to taste. Add meat mix onced cooled slightly (so as not to scramble the egg) and mix thoroughly. Put 1/2 of sauce at bottom of glass baking dish. Next fill pasta with meat/cheese mix and place on sauce. Top with remaining sauce and cheese and bake 25-30 min until heated through and cheese is melted.