Veal or Turkey and Spinach Manicotti Recipe

Name: Veal or Turkey and Spinach Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 2 pounds ground veal or ground turkey breast; Salt and pepper; 1 medium onion, very finely chopped; 4 cloves garlic, minced or finely chopped; 1/2 cup dry white wine; 4 cups passata (Italian tomato puree in glass jars) or canned tomato puree; 1 package organic frozen chopped spinach, thawed and drained; 4 tablespoons butter; 3 tablespoons flour; 2 cups milk; Nutmeg; 1 box manicotti pasta tubes; One 5-ounce container soft cheese with herbs, such as Boursin; 1 cup shredded Parmigiano-Reggiano

Servings: persons

2 tablespoons EVOO
2 pounds ground veal or ground turkey breast
Salt and pepper
1 medium onion, very finely chopped
4 cloves garlic, minced or finely chopped
1/2 cup dry white wine
4 cups passata (Italian tomato puree in glass jars) or canned tomato puree
1 package organic frozen chopped spinach, thawed and drained
4 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg
1 box manicotti pasta tubes
One 5-ounce container soft cheese with herbs, such as Boursin
1 cup shredded Parmigiano-Reggiano

1
Defrost the spinach in the microwave, wring dry and separate.
2
Heat the EVOO in a pan over medium-high heat.
3
Pat the meat dry, and then add to the pan and lightly brown while you crumble.
4
Sprinkle with salt and pepper.
5
.
6
Add the onions and garlic and cook 10 minutes more, stirring occasionally.
7
Deglaze the pan with the wine, stir and add 2 cups tomato puree, followed by the spinach.
8
Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
9
Pour the remaining 2 cups tomato puree into a casserole.
10
Melt the butter in saucepot over medium to medium-high heat.
11
Whisk in the flour for 1 minute.
12
Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon.
13
Stir in the soft cheese.
14
Working over the casserole dish, fill the manicotti with the meat using a spoon.
15
Top the manicotti with the white sauce and Parmesan.
16
Cover with parchment and foil and cool or bake off.
17
Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta.
18
Then uncover and bake until brown and bubbly, about 20 minutes more.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons EVOO, 2 pounds ground veal or ground turkey breast, Salt and pepper, 1 medium onion, very finely chopped, and more.

Yes, Veal or Turkey and Spinach Manicotti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal or Turkey and Spinach Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions