There’s something truly special about a dish that feels like a warm hug. This Turkey, Sweet Potato, and Kale Cannelloni is exactly that; a comforting, hearty, and beautiful bake that transforms simple, wholesome ingredients into something spectacular. Forget dry, heavy pasta dishes; this recipe delivers incredibly tender pasta tubes stuffed with a creamy, savory sweet filling, all smothered in rich sauce and melted cheese. It’s the kind of meal that impresses guests, satisfies the whole family, and makes your kitchen smell absolutely divine. Whether you’re craving a cozy Sunday dinner or need a show stopping dish for your next gathering, this cannelloni is your answer.
The Story & Context: A Modern Twist on a Classic Comfort Food
The Inspiration
My inspiration for this recipe came from a desire to reinvent a classic Italian comfort food for the modern table. Traditional cannelloni is often rich with beef and ricotta, but I wanted to create a version that felt lighter yet equally satisfying, and packed with nourishing ingredients. By swapping in lean ground turkey and adding creamy sweet potato and vibrant kale, this dish achieves a perfect balance. It’s hearty enough for the meat lovers, packed with veggies for the health conscious, and so flavorful that no one will miss the heavier original. It’s a labor of love that pays off with every single bite, proving that “healthy” and “indulgent” can absolutely go hand in hand.
Flavor Profile
This bake is a masterclass in balanced flavor and texture. The filling is the star: the savory, lean ground turkey is complemented by the natural sweetness and creaminess of roasted sweet potato, while the earthy, slightly peppery kale adds freshness and body. Wrapped in tender pasta, it’s all enveloped in a rich, tangy tomato sauce made velvety with condensed tomato soup (a brilliant shortcut!). The optional, silky homemade béchamel adds a layer of luxurious creaminess, and the final crispy, golden blanket of Parmesan cheese provides a salty, umami finish. Every forkful is a harmonious blend of savory, sweet, creamy, and tangy.
Expert Tips & Tricks for Cannelloni Perfection
Success Tips
- The Filling Shortcut: For the creamiest, easiest to stuff filling, mash the sweet potato while it’s still warm before mixing it with the turkey. It blends more smoothly and helps bind everything together.
- The No Mess Stuffing Method: Stuffing cannelloni tubes can be fiddly. For a game changing trick, use a large piping bag or a sturdy zip top bag with a corner snipped off. It’s faster, cleaner, and ensures every tube is evenly filled.
- Sauce is Key: To prevent dry pasta, ensure every cannelloni tube is fully submerged or coated in sauce before baking. The sauce hydrates the dry pasta perfectly as it cooks.
- Rest Before Serving: Allow the baked cannelloni to rest for 5-10 minutes after it comes out of the oven. This lets the filling set slightly, making it much easier to slice and serve cleanly.
Make Ahead & Storage
- Make Ahead: You can assemble the entire dish (through the saucing and cheesing step) 1 day in advance. Cover tightly and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time since it will be starting from cold.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave. For larger portions, reheat in a covered baking dish at 350°F (175°C) for 15-20 minutes, or until warmed through. A splash of water or broth over the top can help rehydrate the sauce.
Freezing Instructions
This cannelloni is an excellent candidate for freezing, ideal for meal prep or future easy dinners.
- Assemble the dish completely in a freezer safe baking dish (use foil disposables for easy storage).
- Do not bake. Instead, wrap the entire dish tightly in both plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To cook, thaw overnight in the refrigerator. Bake as directed, adding a few extra minutes as needed. You can also bake from frozen; cover with foil and bake at 350°F (175°C) for about 1.5 hours, then uncover and finish as directed.
Step by Step Instructions
1Prep & Preheat: Preheat your oven to 390°F (200°C). Lightly grease a 9×13 inch (or similar large) oven proof baking dish.
2Cook the Filling Base: In a large skillet over medium heat, sauté the chopped onion in a little oil until soft and translucent. Add the ground turkey and garlic, breaking it up with a wooden spoon. Cook until the turkey is no longer pink and is lightly browned.
3Add Veggies & Herbs: Stir in the pre cooked sweet potato (in chunks) and the shredded kale. Cook just until the kale wilts down, about 3-4 minutes. Remove from heat and stir in the fresh parsley and basil. Let cool slightly.
4Mash & Combine: Using a fork, mash the sweet potato into the turkey and kale mixture right in the skillet until it forms a creamy, cohesive filling.
5Make the Tomato Sauce: While the filling cools, start the sauce. In a separate saucepan, cook the second chopped onion, garlic, and diced red bell pepper until soft. Pour in the two cans of condensed tomato soup and the vegetable stock powder. Stir well and let it simmer on low heat for 5-7 minutes until slightly thickened. Set aside.
6Make the Béchamel (Optional): In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth paste (a “roux”). Gradually whisk in the room temperature milk, ensuring no lumps form. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with a pinch of salt.
7Assemble the Bake: Using a spoon, piping bag, or zip top bag, carefully fill each dry cannelloni tube with the turkey and sweet potato filling. Arrange them in a single layer in your prepared baking dish. Pour the tomato sauce evenly over the top, jiggling the dish to let it settle. If using, drizzle the béchamel sauce over the tomato layer. Finally, sprinkle generously with grated Parmesan cheese.
8Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 25-30 minutes, or until the pasta is tender. Remove the foil, switch your oven to the broil (grill) setting, and cook for another 5-10 minutes, watching closely, until the cheese is golden and bubbly.
9Serve: Let the cannelloni rest for 5-10 minutes. Garnish with extra fresh herbs and serve with any extra sauce from the dish.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: Use gluten free cannelloni tubes (available at most well stocked supermarkets) and ensure your condensed tomato soup and vegetable stock powder are certified gluten free. For the béchamel, use a 1:1 gluten free flour blend.
- Dairy Free: Omit the Parmesan topping or use a dairy free alternative. For the béchamel, use dairy free butter and unsweetened, unflavored plant based milk (oat or soy milk work best for thickening).
- Vegetarian/Vegan: Substitute the ground turkey with one 15 oz can of lentils, drained and rinsed, or a plant based ground “meat.” Use vegetable stock and follow the dairy free instructions above.
- Common Substitutes:
- Ground Turkey: Ground chicken, lean ground beef, or Italian sausage (casings removed) work well.
- Kale: Swap with an equal amount of fresh spinach, Swiss chard, or chopped broccoli florets.
- Condensed Tomato Soup: In a pinch, you can use 3 cups of a good quality marinara or tomato basil pasta sauce. Simmer it until slightly thickened.
- Fresh Herbs: Use 2 teaspoons each of dried parsley and basil if fresh are unavailable.
Serving Suggestions
Side Dish Pairings
Balance the richness of the bake with something light and fresh! A simple garlic bread or focaccia is perfect for mopping up sauce. A crisp green salad with a lemon vinaigrette or a roasted vegetable medley (like asparagus or green beans) provides a wonderful contrast.
Wine/Drink Pairing
The savory sweet flavors pair beautifully with a medium bodied red wine like a Chianti or Sangiovese. For a white wine option, choose a crisp Pinot Grigio or a buttery Chardonnay. For a non alcoholic option, sparkling water with lemon or a cranberry spritzer is delightful.
FAQ Section
Q: Do I need to boil the cannelloni tubes first?
A: No! A major benefit of this recipe is that you use dry, uncooked pasta tubes. The key is ensuring they are completely covered with sauce, which cooks them to perfect tenderness in the oven.
Q: Can I make this without the béchamel sauce?
A: Absolutely. The tomato sauce provides plenty of flavor and moisture. The dish will be slightly less creamy but still delicious. You could also stir a 1/2 cup of ricotta into the tomato sauce for extra richness if you like.
Q: My béchamel turned lumpy or too thick. What did I do wrong?
A: The most common culprit is adding the milk too quickly or having it too cold. Always have your milk at room temperature and add it in a slow, steady stream while whisking constantly. If lumps form, you can strain the sauce through a fine mesh sieve or blend it with an immersion blender.
Q: Can I use a different cheese on top?
A: Yes! While Parmesan offers a salty, nutty flavor, a mix of mozzarella and Parmesan will give you that classic, melty cheese pull. Asiago or Romano cheese are also great alternatives.
Equipment List
- Large Skillet
- Medium Saucepan (for tomato sauce)
- Small/Medium Saucepan (for béchamel)
- 9×13 inch Baking Dish
- Large Piping Bag or Zip Top Bag (for easy filling)
- Box Grater (for fresh Parmesan)
- Aluminum Foil
Turkey, Sweet Potato & Kale Cannelloni
Ingredients
For the Filling:
- 1 large brown onion finely chopped
- 16 oz 1 lb extra lean ground turkey
- 1 medium sweet potato pre cooked/roasted until soft
- 2 tsp minced garlic about 2 cloves
- 4 cups fresh kale stems removed, shredded
- 2 tbsp vegetable stock powder
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil chopped (optional)
- 30 dry cannelloni pasta tubes about 8-10 oz
For the Tomato Sauce:
- 1 large brown onion finely chopped
- 2 tsp minced garlic
- 1/2 red bell pepper diced
- 2 10.75 oz cans condensed tomato soup
- 1 tbsp vegetable stock powder
- 1 pinch of salt
For the Optional Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup milk at room temperature
- 1 pinch of salt
For Topping:
- 3/4 cup fresh Parmesan cheese grated
Instructions
- Preheat oven to 390°F (200°C). Grease a 9x13 inch baking dish.
- Make Filling: Sauté onion until soft. Add turkey and garlic; cook until browned. Stir in sweet potato (in chunks) and kale; cook until kale wilts. Off heat, stir in herbs. Mash sweet potato into mixture until creamy.
- Make Tomato Sauce: In a separate pan, cook onion, garlic, and bell pepper until soft. Add condensed soup and stock powder; simmer for 5-7 mins until thickened.
- Make Béchamel (Optional): Melt butter. Whisk in flour and cook 1-2 mins. Gradually whisk in milk until smooth. Cook, whisking, until thickened. Season with salt.
- Assemble: Fill dry cannelloni tubes with turkey mixture. Place in dish in a single layer. Pour tomato sauce evenly over top. Drizzle with béchamel (if using). Sprinkle with Parmesan.
- Bake: Cover tightly with foil. Bake for 25-30 mins until pasta is tender. Uncover, broil for 5-10 mins until cheese is golden.
- Rest for 5-10 minutes before serving. Garnish with extra herbs.
Notes
- A piping bag makes stuffing the tubes easy.
- To make ahead: Assemble, cover, and refrigerate overnight. Bake as directed, adding 5-10 minutes.
- Freeze unbaked, tightly wrapped, for up to 3 months.
