A fairly easy dinner to throw together. You can use lean turkey or fat-free. Same with the ricotta: low-fat, part-skim, or whole-milk all work fine. Avoid fat-free ricotta, as the texture isn't that great. Be sure to squeeze the hell out of the spinach, otherwise the filling will be watery. You can use the entire package of spinach if you want, but I prefer to leave out a good handful (1/2 to 3/4 cup), for a creamier filling. If you've never filled manicotti before, it can take a couple of tries to get a feel for it. I don't bother with a pastry bag, since that's one more thing to clean up. Just use a smallish spoon and put a tablespoon or so of filling into the pasta tubes at a time. If a tube splits, don't worry. Hold it flat in your hand and place the filling on top, then roll it back up and place it seam-side down in the baking dish.
Continue reading "From My Kitchen: Turkey Manicotti" »