Heat oil in large saucepan set over medium-high heat; cook turkey, red pepper, onion, garlic, chili powder, cumin, paprika, oregano, salt and pepper for about 5 minutes or until vegetables have softened.
Stir in 1/2 cup water and 1/2 cup passata; bring to boil. Reduce heat to medium; simmer for about 15 minutes or until no liquid remains. Let cool completely. Stir in ricotta, 1/3 cup Parmesan cheese, and parsley.
Meanwhile, cook manicotti for about 5 minutes or until al dente.
Preheat oven to 375°F. Grease 13- x 9-inch baking dish. Pour 1 cup passata into prepared pan; divide filling evenly among manicotti and arrange in pan. Pour remaining sauce over top; sprinkle with remaining Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove foil; bake for about 15 minutes or until filling is heated through and top is golden brown. Drizzle with sour cream and sprinkle with green onions.
Recipe Notes
Tip:
Alternatively, garnish with finely chopped black olives or jalapeños.