Slow Cooker

1. In a large bowl mix together raw ground turkey, chopped kale, garlic, egg, cottage cheese, 1 cup of the mozzarella cheese, and Italian seasoning, salt, and pepper.
2. Add mixture to a large plastic bag and close. Cut one of the bottom corners of the plastic bag to make a piping bag.
3. Squeeze mixture into manicotti shell until full. Repeat until all the shells are stuffed.
4. Pour 1 cup (or enough to cover the bottom) of the 56 ounces crushed tomatoes in the bottom of the slow cooker. Add the stuffed manicotti shells on top. Pour the remaining 55 ounces of crushed tomatoes on top of the shells until all she shells are covered.
5. Cook HIGH 3-4 hours or LOW 5-7.
6. Add remaining 1 cup of mozzarella cheese on top and cook and additional 15-30 minutes or until cheese is melted.

Instant Pot

1. In a large bowl mix together raw ground turkey, chopped kale, garlic, egg,  cottage cheese, 1 cup of the mozzarella cheese, and Italian seasoning, salt, and pepper.
2. Add mixture to a large plastic bag and close. Cut one of the bottom corners of the plastic bag to make a piping bag.
3. Squeeze mixture into manicotti shell until full. Repeat until all the shells are stuffed.
4. Layer in the crushed tomatoes and manicotti – pour water and 1/3 of the crushed tomatoes in the bottom of the pressure cooker. Add half of the stuffed manicotti shells on top. Pour another 1/3 of the crushed tomatoes on top, add the remaining manicotti, then add the remaining crushed tomatoes.
5. Close lid and seal valve. Set high pressure and cook 10 minutes. Quick release pressure.
6. Add remaining cheese on top. Close lid and let sit 5-10 minutes or until cheese is melted.