Serves 5 to 6 people
Gluten Free Turkey and Spinach Manicotti
For the pasta
- 4 cups (5 ounces) fresh baby spinach or ½ box of frozen chopped spinach
- 2 tablespoons unsalted butter
- 1 pound ground turkey
- ½ small onion, minced
- 6 fresh sage leaves
- ¾ teaspoon fine sea salt
- 1 cup (8 ounces) ricotta cheese
- ½ cup Parmigiano Reggiano cheese, grated
- 1 box jovial Manicotti
- 1 cup (4 ounces) mozzarella cheese, shredded
For the sauce
- Preheat oven to 375°F.
- Bring 2 cups of water to a boil in a large saucepan, then reduce to a simmer. Add the spinach and cook for 2 minutes, then drain and rinse with cold water. Squeeze the spinach to remove all of the excess water and finely chop. If you are using frozen spinach, thaw and squeeze out excess water.
- In a medium skillet, sauté butter, turkey, onions, sage, and salt for 5 minutes until the turkey is cooked through, breaking up into small pieces with a spoon. Remove sage leaves and reserve a quarter of the turkey mixture for the sauce.
- In a medium saucepan, combine reserved turkey mixture, tomatoes, oil, garlic, salt, oregano, and basil and cook on medium-low heat for 20 minutes.
- Bring 4 quarts of water to a boil. Add 1 tablespoon of sea salt or salt to taste. Add the manicotti to the water and cook for 4 minutes. Remove the manicotti with a slotted spoon.
- In a large bowl, combine remaining turkey mixture, spinach, ricotta, and Parmigiano Reggiano.
- Add the filling to a pastry bag and cut a hole at the bottom, a ½-inch in diameter. Pipe the filling into the manicotti, but do not overfill.
- Add a ½ cup of sauce to the bottom of a 9 x 13-inch baking pan. Arrange the filled pasta two noodles wide. Cover with the remaining sauce and mozzarella.
- Cover the dish with foil and bake for 40 minutes. Uncover and bake for 5 minutes until the cheese has lightly browned.
- Let cool for 10 minutes and serve.