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Preheat oven to 350°F. Cook manicotti according to package directions; drain. Rinse with cold water; drain again. Cool manicotti in a single layer on a piece of greased foil.
Meanwhile, heat cream cheese in a heavy small saucepan over medium-low heat until melted, stirring constantly. Slowly stir in milk until smooth. Stir in Romano (or Parmesan).
For filling, combine 3/4 cup of the sauce, turkey (or chicken), broccoli, pimientos and pepper. Using a small spoon, carefully fill each manicotti shell with 1/4 to 1/3 cup filling.
Arrange filled shells in a 3-quart rectangular baking dish. Pour remaining sauce over shells. Bake, covered, for 30 to 35 minutes or until heated through.