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1
Preheat oven 350 degrees F.
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2
In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes.
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3
After mushrooms have soaked, drain them, and coarsely chop.
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4
Meanwhile, prepare manicotti shells according to package directions, drain, and cool.
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5
Lightly spray an 8 by 8-inch baking pan with olive oil; set aside.
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6
Heat a nonstick pan over medium heat, and spray pan with olive oil as it is heating.
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7
Add ground turkey and brown, breaking it up to cook evenly.
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8
Drain fat from pan.
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9
Add garlic and onions and cook until onions are translucent, about 3 minutes.
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10
Add mushrooms and continue cooking for 1 to 2 minutes.
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11
Add roasted peppers and cook for about 2 minutes.
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12
Turn off the heat, and stir in the ricotta.
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13
Add salt and pepper, to taste.
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14
Transfer turkey mixture to a large resealable plastic bag.
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15
Pipe the filling into the cooled manicotti shells.
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16
Place the manicotti shells in the prepared baking dish.
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17
Top with tomato sauce and then sprinkle Parmesan over top.
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18
Fill the cooled pasta shells with the turkey mixture and Parmesan.
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19
Bake for 25 minutes.
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20
Serve immediately.
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21
1 tablespoon olive oil
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22
2 cloves garlic, minced
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23
1 small onion, minced
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24
1/2 teaspoon dried oregano
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25
1 1/2 cups prepared tomato sauce
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26
Heat olive oil in a medium saucepan over medium heat.
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27
Add garlic, onion, and dried oregano, and saute until onion is translucent.
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28
Add tomato sauce and bring to a simmer.
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29
Remove from the heat and pour over the prepared stuffed manicotti shells.
