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Turkey Cannelloni

Turkey, Sweet Potato & Kale Cannelloni

A cozy, healthier baked pasta! Tender cannelloni tubes are stuffed with a creamy turkey, sweet potato, and kale filling, smothered in rich tomato sauce and melted cheese. Perfect for make ahead dinners.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 6

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.