Creamy Turkey & Spinach Cannelloni (Low Fat)

2 from 1 vote

A guilt free family dinner! Juicy turkey and spinach filling rolled into pasta tubes and baked in a creamy but healthy tomato sauce.

Prep Time35

Cook Time20

Broiling10

Total Time1 5

Course: Dinner, family meal, Main Course

Cuisine: American, Italian

Keyword: Baked, comfort food, healthy, turkey

Servings: Serves (roughly 3 filled tubes with Sauce and Cheese)

Preheat oven to 390°F (200°C).
In a pan sprayed with cooking oil, cook the first chopped onion until translucent. Add the ground turkey and garlic powder. Break up the turkey with a wooden spoon and cook until browned. Drain excess liquid and set aside.
In a large bowl, mix the spinach, ricotta, egg, egg whites, ¾ cup mozzarella, vegetable bouillon powder, parsley, basil, and oregano. Add the cooled turkey mixture and mix well. Set aside.

In the same frying pan, sauté the second onion, minced garlic, and bell peppers.
Add the tomato soup and bouillon powder. Simmer on low heat until slightly thickened. Stir in the cream cheese and cook until heated through.

Spread about half of the tomato sauce into a large baking dish, 9x13 inch (23x33cm). Stuff each cannelloni tube with the Turkey Filling until full.
Arrange the filled tubes in a single layer over the sauce. Pour the remaining sauce evenly over the top.
Sprinkle with the remaining mozzarella and parmesan cheeses. Cover with foil and bake for 20 minutes.
Remove foil and switch oven to Broil (Grill). Cook for another 10 minutes until cheese is golden.
Serve with extra sauce from the large baking dish and fresh herbs.

Recipe Notes

Spinach It is crucial to squeeze all the excess liquid out of the thawed spinach before mixing. I use a clean kitchen towel to wring it out until it is dry. If you skip this, your filling will be watery and dilute the creamy sauce.
The Pasta- Do not pre cook the pasta. I recommend using Rummo Egg Cannelloni No.176 if you can find it (check delis or gourmet grocers). It holds its shape perfectly. Standard brands work too, but ensure you fill them raw. (note you will only get 12 shells are they are very large!)
Foil is Key: Because we are using raw pasta, the dish must be covered tightly with foil during the first 20 minutes of baking. This traps the steam from the sauce, which cooks the pasta to al dente perfection.
Turkey: I use Lean Ground Turkey Breast for the lowest fat content. You can substitute with lean ground chicken or 5% fat beef if preferred.
Herbs: Use Flat-Leaf (Italian) Parsley rather than curly parsley for a better texture and flavor inside the filling.
Make Ahead: You can assemble the entire dish, cover, and refrigerate up to 24 hours before baking. If baking from cold, add an extra 5-10 minutes to the covered baking time.
Freezing: Freeze unbaked (assembled) or baked portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.