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| 8 | Manicooti -or |
| 12 | Jumbo shell pasta (up to 15) |
| 1/2 x ca. 450 g | turkey ground |
| 1 klein | onion finely chopped |
| 3 gross | Plum (Roma) tomatoes, seeded & finely chopped |
| 1 | Tbpsn Italian seasoning, crushed |
| 1/2 Teelöffel | nutmeg ground |
| 1/4 Teelöffel | pepper ground |
| 1 Tasse | Canned lentils, rinsed and drained |
| 15 x ca. 30 g | Refrigerated light Alfredo sauce (about 2 cups) or make your own |
| 1/2 Tasse | Ricotta or cream-style cottage cheese |
| 1/2 Tasse | Mozzarella shredded |
| 1/4 Tasse | Snipped fresh parsley |
| 1/4 Tasse | Freshly grated Parmesan, Asiago or Romano |
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Cook pasta according to pkg directions. Meanwhile, for filling, in large saucepan, brown turkey and onion over medium-high heat. Add tomatoes, Italian seasoning, nutmeg & pepper; reduce heat. Simmer for 5 mins, stirring often. Stir in lentils; remove from heat. Stir in 1/2 c of the Alfredo sauce, ricotta, half the mozzarella and parsley. Spoon 1/3 c filling into each manicotti or 2 tbpns into each shell.
Preheat oven to 375. Arrange filled pastas into a lightly greased two quart rectangular baking dish. Bake covered in 375 oven for 15 mins.
Sprinkle remaining mozzarella over manicotti or shells . Bake about 10 more mins, or until cheese is a lovely golden brown.
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