3 Cheese Turkey Manicotti

I've resisted making this recipe simply because I HATE stuffing manicotti shells. I know the tricks, load the stuffing into the ziplock bag, snip off the corner and fill effortlessly. It's never effortlessly. I finally took the plunge and made this simply because it sounded so good. It was worth the pain of stuffing the shells. There...I said it. I'd stuff 'em again because it was that good.

• 3 Cheese Turkey Manicotti
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• 12 uncooked manicotti shells
• 1 pound ground turkey
• 1 large sweet onion, chopped
• 1 jar (26 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 egg

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 into a greased 13-in. x 9-in. baking dish

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. Cover and bake at 350° for 35-40 minutes or until bubbly. Yield: 6 servings.