Turkey Manicotti with Ricotta Cheese

Serves 6
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This Turkey Manicotti is one of my favorite twists on the Italian classic recipe. It’s packed with healthy protein and is always a hit with my family. Most importantly, it’s great for a rush meal on a weekday because you can make the whole thing in advance!


1 package Honeysuckle White 93% Lean / 7% Fat Ground Turkey
1 tbsp. olive oil
1 medium white onion, diced
3 cloves garlic
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. dried sage
2 cups ricotta cheese
¼ cup diced fresh basil
14 manicotti shells
2 cups marinara sauce, divided
8 oz. grated mozzarella cheese
Chopped parsley, garnish


For filling:

In a large skillet over medium-high heat, add ground turkey along with olive oil. Cook the turkey, breaking it up with a spatula as it cooks, until it is cooked through to 165°F, 6-7 minutes. Then add diced onion, garlic, salt, pepper, and sage. Cook for another 3-4 minutes until veggies soften. Remove from heat and let cool.

When turkey mixture is not steaming hot, add it to a medium bowl with ricotta cheese and fresh basil. Mix together well.

For Manicotti:

Cook manicotti shells according to package. Drain and rinse well to stop the cooking. Working with one shell a time, stuff the turkey filling in the manicotti shell. You should be able to use all the filling for the manicotti. Stuff them full!

You should be able to stuff at least 12 manicotti shells and can maybe get 14.

Transfer stuffed manicotti to an 8×11 baking dish with 1. cup of marinara sauce in the bottom. Drizzle each manicotti with a little extra sauce and sprinkle with mozzarella cheese.

Bake the manicotti, covered with foil, in a preheated 350°F oven for 20 minutes.

Then remove the foil and bake for another 10-15 minutes until the cheese is bubbling and melted. Garnish baked manicotti with fresh parsley and serve while warm.

Nutrition Info