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1
Preheat the oven to 375 F.
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2
Make the tomato sauce.
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3
In a large saucepan, heat the olive oil over medium heat.
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4
Add the garlic and mushrooms and cook, stirring for about a minute, until fragrant.
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5
Add the tomatoes, red pepper flakes, salt, oregano, pepper and basil and stir.
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6
Bring the sauce to a boil, then reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.
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7
Set aside.
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8
Make the filling for the manicotti.
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9
In a large saucepan, over medium heat, add the turkey, garlic and mushrooms, and cook, stirring and breaking up the turkey, until the turkey is cooked through, with no pink areas remaining.
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10
Move this mixture to a bowl and set aside.
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11
To the same pan, add the chicken stock and bring it to a boil over medium heat.
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12
Whisk the milk and flour together in a small bowl until smooth then pour it slowly into the chicken stock, whisking constantly while pouring.
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13
Add the salt, pepper, onion powder, thyme and curry powder and continue whisking the mixture until it thickens, about 2-3 minutes.
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14
Add the meat mixture back to the pan and stir to combine.
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15
Remove from the heat.
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16
Into a 9x13 inch baking dish, place the uncooked manicotti noodles.
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17
Fill each noodle with the turkey filling.
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18
I find it easiest to hold the noodle upright, with one end flat on the baking dish, and spoon the filling in until it is full, then lay it down.
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19
Dont worry about the filling spilling out.
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20
Its OK and any leftover filling can just be spooned around the noodles on the bottom of the dish.
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21
Once the noodles are all filled, spread the cottage cheese over top of them all.
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22
Pour the tomato sauce over top of this and spread it out evenly.
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23
Sprinkle the mozzarella and Parmesan cheese over top of the tomato sauce.
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24
Bake for 50 minutes until the cheese is bubbly.
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25
Remove from oven.
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26
Let it sit for 5-10 minutes before serving.
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27
Enjoy!
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28
Adapted from recipes on gimmesomeoven.com.
