Manicotti & a NEW Pasta Sauce


I recently had the chance to sample a jar of Galassi Pasta Sauce. Galassi Foods is a family owned and operated business based in Coralville, Iowa. I am always excited when I have the chance to try an Iowa-based product in my kitchen.

Founder and Owner Lisa Galassi explains, “Galassi Foods manufactures a line of fine gourmet pasta sauce. The sauces all derive from our Italian family recipes.

All our sauces are all natural, and certified GMO and gluten free. We carry our original Galassi Pasta Sauce, Galassi Parmesan Cheese Pasta Sauce, Galassi Sweet Tomato Basil Pasta Sauce and Galassi Pasta Sauce With Mushrooms.

Galassi Foods products are available in Hy-Vee, Fareway, Whole Foods, Costco, Kroger, Central Markets, Lucky’s Market Door To Door Organics, and many more.”

I decided to use the sauce to make a favorite Three-Cheese Turkey Manicotti recipe from Taste of Home. I combined the pasta sauce with ground turkey for this hearty dish. I was impressed with the consistency of the sauce and the delicious flavor.

Cooking Tip: Ever struggle to fill manicotti? I cut the pasta tubes open with my kitchen shears and lay them flat. Then, I spoon on the filling, roll up the manicotti, and then place them seam side down in the baking dish. It is much quicker and reduces the
mess!

Once my husband, Scott, and I tried the completed dish, we both agreed the sauce was excellent. It has great flavor and worked perfectly in this recipe. We will be purchasing more in the future.

Here is the recipe for the manicotti if you’d like to give it a try. If you don’t care for ricotta cheese, you can substitute cottage cheese.

Three-Cheese Turkey Manicotti

TOTAL TIME: Prep: 30 min. Bake: 35 min.

YIELD:6 servings

Ingredients

12 uncooked manicotti shells

1 pound ground turkey

1 large sweet onion, chopped

1 jar (24 ounces) three-cheese spaghetti sauce

2 teaspoons sugar

2 teaspoons Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

2 cups (8 ounces) shredded cheddar-Monterey Jack cheese

1 carton (15 ounces) ricotta cheese

1/2 cup grated Parmesan cheese, divided

1 large egg, beaten

Directions

1. Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13×9-in. baking dish.

2. Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese.

3. Cover and bake at 350° for 35-40 minutes or until bubbly.
Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed. Yield: 6 servings.

Nutritional Facts

2 each: 647 calories, 34g fat (18g saturated fat), 158mg cholesterol, 937mg sodium, 49g carbohydrate (18g sugars, 5g fiber), 40g protein.

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