Recipe Of The Day For Friday 9/3/10- Baked Manicotti

2 TBS olive oil

1/2 c. chopped vidalia onion

6 cloves garlic, finely chopped

1 pound ground turkey

1 tsp. salt

1/2 tsp. black pepper

14 manicotti shells (1 package)

2 c. ricotta cheese

2 eggs, beaten

1/2 c. Pecorino Romano cheese, grated

3 c. marinara sauce (divided)

2 TBS. butter

2 TBS. all-purpose flour

2 TBS. chicken bouillon granules

2 c. half-and-half

1/4 c. fresh chopped parsley

2 TBS. fresh chopped basil

1/2 c. Parmigiano Reggiano

Preheat oven to 350º F.

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground turkey. Cook until well browned and crumbled. Season with salt & pepper and set aside to cool.

Meanwhile, bring a large pot of water to a boil, then add a generous amount of salt. Add manicotti shells and parboil for half of the time recommended on the package (5 minutes). Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

To the ground turkey mixture add the ricotta cheese and Pecorino Romano. When the mixture is cool, add the beaten eggs. Spread 1/4 cup marinara sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. See Note.

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.

Carefully pour or ladle marinara sauce over the white sauce, trying to layer the sauces without mixing. Sprinkle the basil over the marinara sauce.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmigiano cheese. Bake, uncovered, for 10 minutes more. Let sit for 5-10 minutes so the manicotti will set a bit.