Turkey Manicotti with Chive Cream Sauce

• 12
  dried manicotti shells
• 1
  8-ounce tub cream cheese with chive and onion
• 2/3
  cup milk
• 1/4
  cup grated Romano or Parmesan cheese
• 2
  cups chopped cooked turkey
• 1
  10-ounce package frozen chopped broccoli, thawed and drained
• 1
  4-ounce jar diced pimientos, drained
• 1/4
  teaspoon pepper
• Grated Romano or Parmesan cheese (optional)

directions

1. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for sauce, in a heavy small saucepan, heat cream cheese over medium-low heat until melted, stirring constantly. Slowly stir in milk until smooth. Stir in 1/4 cup Romano cheese.

2. For filling, combine 3/4 cup of the sauce, the turkey, broccoli, pimientos, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup filling.

3. Arrange filled shells in a 3-quart rectangular baking dish. Pour remaining sauce over shells. Cover with foil. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. If desired, sprinkle each serving with additional grated cheese. Makes 6 servings.

Make-ahead tip: prepare as directed above except cover with plastic wrap and chill assembled manicotti for up to 24 hours. Bake, covered, in a 350° degree F oven for 35 to 40 mintues or until heated through.