Filed under: cooking, cooking ahead, dinner, freezer, freezer cooking, freezer meals, frozen assets, frugal living, italian food, leftover turkey, leftovers, make-ahead, noodles, oamc, once a month cooking, pasta, recipes, saving money, simple living, Thanksgiving, turkey
This is one of my family’s favorite ways to use up turkey leftovers. Freezes ahead great, too! It’s from my original Frozen Assets book under the 10-Day Holiday Meal Plan.
(Makes two casseroles)
I’ve found that cooling the manicotti shells completely before stuffing them makes the stuffing process much easier than attempting when the noodles are hot. I’ve also discovered that using a long-handled infant feeding spoon with a tiny bowl works perfectly for stuffing the shells.
- 2 tablespoons butter, melted
- 4 cups cooked chopped or shredded turkey
- 2 cups ricotta cheese
- ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 green onions, chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 2 eggs, lightly beaten
- 4 cups tomato sauce or 2 jars (15 ounces each) spaghetti sauce
- 16 manicotti shells, cooked until just barely soft
- Heat the butter in a large skillet over medium heat, and brown the turkey for 2 to 4 minutes. Stir in the ricotta, black pepper, Parmesan cheese, green onions, parsley, rosemary, and eggs. Mix well.
- Cover the bottom of two(2) 9″x12″ baking pans with 1 cup tomato sauce. Stuff the manicotti shells with the turkey mixture, and place them in the baking pans. Pour in the remaining sauce. Cover the baking pans with foil. Label them, and freeze (if you wish to bake at a later time).
- Thaw the frozen meal in the refrigerator for at least 24 hours before serving.
- Preheat the oven to 350 degrees.
- To serve, sprinkle 1/2 cup Parmesan cheese over the manicotti. Bake, uncovered, for 35 minutes, or until bubbly and hot in the center.
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