Turkey, Kale, and Ricotta Stuffed Manicotti

On a pan lightly covered with oil add Ground Turkey (1 lb) and begin to break apart. Add the Kale (4 cups) and continue to stir as the turkey browns.

Season the turkey at this point with Kosher Salt (to taste) and Ground Black Pepper (1 tsp) and keep cooking until the turkey has browned completely and kale has wilted.

Add the Garlic (to taste) and continue to stir for 30 seconds. Remove from the heat.

In a bowl add the turkey mixture and the Ricotta Cheese (1 3/4 cups) and mix. Season with a little more Kosher Salt (to taste), Ground Black Pepper (1 tsp), Simply Organic Onion Powder (2 tsp), Dried Basil (1 tsp) and Dried Oregano (2 tsp). Mix thoroughly then add the Eggland's Best Classic Eggs (2) and continue to mix until well combined.

Next add Grated Parmesan Cheese (1/2 cup) and Mozzarella Cheese (1 cup) and mix together.

Boil the Manicotti Noodles (8 oz) in hot water for exactly 6 minutes, no longer.

On the bottom of a glass baking pan spread the Marinara Sauce (7.5 oz).

Using a pastry bag filled with the mixture fill each manicotti shell completely.

Preheat the oven to 400 degrees F (200 degrees F).

Take the filled manicotti shells and layer them on the baking pan. Layer more Marinara Sauce (8 oz) on top of the manicotti shells and cover the top with Mozzarella Cheese (to taste). Spray a sheet of aluminum foil with cooking spray and cover the baking pan.

Bake the manicotti for 45 minutes in the oven.

After the time has elapsed, take out of the oven and remove the foil. Place back in the oven for another 15-20 minutes until the top is golden brown.

Serve and enjoy!