Manicotti with Ground Turkey and Swiss Chard

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced white onion
• 1 lb ground turkey
• 1 tsp salt
• 1 tsp dried Italian seasoning 
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 3 cloves minced garlic
• 4 cups chopped swiss chard
• 1 cup low sodium chicken stock
• 1/2 cup cream cheese
• 18 manicotti pasta shells
• 1 796 ml tin herb flavoured diced tomatoes
• 2 cups grated Italian cheese

Directions 

1. Saute the onion and ground turkey over medium high heat in the olive oil until the turkey is cooked through. 
2. Add the salt, pepper, seasonings, and garlic and stir to incorporate.
3. Add the Swiss Chard and continue to stir fry until the chard is wilted.
4. Add the chicken stock, bring to the boil, cover and simmer for 10 minutes. 
5. Stir in the cream cheese. Let cool to room temperature.
6. Add the manicotti to a pot of boiling salted water and let boil for five minutes. Drain and rinse in cold water to cool down and stop the cooking process. 
7. Prepare a 9 x 13 pan with cooking spray.
8. Using your fingers, stuff each shell with  about a tbsp of the ground turkey mixture and lay each shell in the pan. 
9. Cover with the diced tomatoes and sprinkle with the cheese. (recipe can be frozen at this point for up to three months. To bake from frozen, defrost on the counter and bake as per the instructions below)
10. Bake in a 375 oven for 35 minutes and let rest on the counter 15 minutes before serving.