Preheat the oven to 375°F.

In a large saucepan, heat the olive oil over medium heat.

Add the garlic and mushrooms and cook, stirring for about a minute, until fragrant.

Add the tomatoes, red pepper flakes, salt, oregano, pepper, and basil and stir.

Bring the sauce to a boil, then reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.

Set aside.

Meanwhile, in a large saucepan, over medium heat, add the turkey, garlic, and mushrooms.

Cook, stirring and breaking up the turkey, until the turkey is cooked through.

Whisk the chicken stock, milk, and flour together until smooth and pour it slowly into the pan, stirring constantly.

Add the salt, pepper, onion powder, thyme, and curry powder and continue cooking and stirring until it thickens, about 2-3 minutes.

Remove from the heat.

In a 9x13 inch baking dish, place the uncooked manicotti noodles.

Fill each noodle with the turkey filling. I find it easiest to hold the noodle upright, with one end flat on the baking dish, and spoon the filling in until it is full, then lay it down.

Don’t worry about the filling spilling out, it’s okay, and any leftover filling can just be spooned around the noodles on the bottom of the dish.

Once the noodles are all filled, spread the cottage cheese over top of them all.

Pour the tomato sauce over top of this and spread it out evenly.

Sprinkle the mozzarella and parmesan cheese over top of the tomato sauce.

Bake for 50 minutes or until the cheese is browned and bubbling.

Let the manicotti sit for 5-10 minutes before serving.