Baked Manicotti/World’s Easiest Marinara

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by Heather Harris-Brady

There were quite a few new baking likes this morning so I hope that you are all having a lovely time baking your way into spring! I apologize for the single post this week, I’ve got some lingering cold that I’m trying to fight off. Speaking of cold, if it’s still chilly where you are this manicotti is a great way to warm up. You can make the sauce while you’re at work, assemble it and have a nice pan of fresh manicotti for dinner – or, just substitute two jars of your favorite marinara for the sauce.

Baked Manicotti & World’s Easiest Marinara, Makes one 13 x 9 pan (about 10 servings)

Marinara

  • Two large cans (28 oz.) San Marzano tomatoes
  • 5 T. butter
  • 1/2 onion, peeled but still intact

Manicotti

  • One package manicotti shells
  • 1 lb. ground turkey
  • 1/2 c. grated parmesan
  • 3/4 c. ricotta or other soft fresh cheese
  • One egg
  • 1 T. minced garlic
  • 8 oz. mozzarella

Combine all the marinara ingredients in a slow cooker. Turn it on low, cover it and come back six hours later.

Cook the shells according to package directions. While the shells are cooking make the filling.

Put a tablespoon of olive oil in a frying pan and add the turkey. Cook it thoroughly. Add the garlic during the last minute.

Combine it in a bowl with the rest of the filling ingredients except the mozzarella. Stir well.

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Preheat the oven to 375. Drain the shells and set up your assembly area. Discard the onion from the marinara sauce and spoon enough sauce into your pan to cover the bottom.

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Stuff the shells with the turkey filling. I had a little extra filling left so I put it on top.

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Cover the shells with the rest of the sauce.

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Slide the pan into the oven and bake about 30 minutes, until bubbly. Put the mozzarella on top for the last few minutes.

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Serve hot with a fresh salad. Refrigerate any leftovers. This keeps well and I think it’s actually better the second day.

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Two years ago: Chorizo Burgers
One year ago: Dulce de leche Ice Cream Sundae

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