1950s Wannabe: Turkey Stuffed Manicotti - One of my favorite "healthy" dishes

There's just something about Italian food that warms me to the soul. All things pasta and cheese will most definetly always get a "Yippee!" from me. I've made this dish for years and I like to make it with ground turkey breast and reduced fat ricotta so I don't feel quite as guilty when shoveling it into my mouth!

Here's what you'll need:

1 package dried manicotti

2 tablespoons extra virgin olive oil

1 small yellow onion, diced

1 lb ground turkey breast, I prefer Jennie-O's

2 cloves garlic, minced

Salt and pepper

1 15 oz tub of skim ricotta

3/4 cup parmesan cheese, grated

1 bunch parsely, finely chopped

About 4 cups shredded mozzarella cheese (about 1 1/2 bags)

Softened butter or Pam cooking spray, fo coating the baking dish

1 jar Arrabiata Sauce, that's the yummy spicy tomato sauce

5 tablspoons butter, cubed

Preheat your oven to 350 F.

Boil your Manicotti in salted, boiling water for about 8 minutes...you want these to be underdone. Drain the pasta and place in a single layer oiled baking sheet. Let cool.

Place the extra virgin olive oil in a large saute pan over medium high heat and add your diced onions. Saute for about 5 minutes and add your ground turkey. While the turkey cooks, start breaking it up with a wooden spoon so it cooks evenly. Once your turkey is cooked through, add your minced garlic, a dash of salt and pepper, and saute for another 30 seconds. Turn off the heat and let your turkey mixture cool.

In a large mixing bowl, add the ricotta, 1/2 cup parmesan cheese, parsley, 2 cups mozzarella, just a teeny bit of salt (the parmesan is already salty) and pepper. Then add your cooled turkey mixture and mix well.

MMmmm...go ahead, do like I do and take a nibble...it's the chef's treat...

Ok, get your head out of the bowl and start putting this dinner together.

First, brush some extra virgin olive oil on the bottom and sides of your baking dish.

Now pour about 1/2 cup of the arrabiata sauce into the baking dish and brush to coat the bottom.

Now for the fun part. Start stuffing the manicotti. I like to use an ice tea spoon to do this. It's a long handled, narrow spoon. Hold your manicotti at a 45 degree angle and stuff 1 to 2 spoonfuls of the turkey/ricotta mixture until it's packed in on that side. Then flip the manicotti over and stuff the other side until full.

Continue until all your manicotti are stuffed.

Note: If you have some manicotti that has split up the sides slightly, don't worry. Just gently stuff so as not to tear any further and pinch the sides together.