How to Make Turkey Manicotti

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 25 m
Chef John
Recipe by  Chef John

“When you're looking for something completely different to use up those turkey leftovers, this could be it! A tender, eggy pasta-like crepe enfolds the cheesy, amazing filling. You can make the crepes and filling ahead of time.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk 2 eggs, flour, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour.
  3. Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined. Season with salt to taste.
  4. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them.
  5. Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti.
  6. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil.
  7. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1/3 cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

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Review (1)

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SHRIEKINGVIOLET
0

SHRIEKINGVIOLET

Made this manicotti tonight and it was delish and so easy! I made this for the opposite reason Chef John intended : I had some leftover homemade ricotta that needed to be used up! Since I didn't have turkey leftovers on hand, I used meat from a store bought rotisserie chicken. The only other change to the recipe I made was that I used a mixed Italian seasonings blend rather than marjoram as I didn't have any on hand. I was really impressed by how much the crepes mimicked pasta in this dish. I almost couldn't tell this difference. And these are much easier to fill than the traditional manicotti shells (though truth be told, I always cheated when using those but slitting them open after I boiled them and before rolling them up around the filling). I will definitely make this again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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How to Cook a Turkey

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