Turkey, Sweet Potato and Kale Cannelloni
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
10
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Calories
232 kcal
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Course
Main Course
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Cuisine
Italian
Turkey, Sweet Potato and Kale Cannelloni
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A healthy, low GI and filling cannelloni stuffed with beautifully flavoured turkey, sweet potato and good-for-you Kale, baked in a rich and rustic sauce and topping with a creamy béchamel sauce.
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Ingredients
Filling:
- 1 large brown onion chopped
- 16 oz extra lean ground turkey mince
- 1 medium sized sweet potato pre cooked/roasted or steamed and soft
- 2 teaspoon minced garlic or 2 garlic cloves minced
- 4 cups Fresh Kale shredded
- 2 tablespoons vegetable stock powder
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil leaves chopped (optional)
- 30 tubes dry cannelloni pasta
Tomato Sauce:
- 1 large brown onion chopped
- 2 teaspoons minced garlic
- ½ red capsicum/bell pepper
- 2 cans condensed tomato soup
- 1 tablespoon vegetable stock powder
- 1 pinch Salt to season
(Optional) Bechamel Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 pinch Salt to season
- 1 cup milk of choice at room temperature
Topping:
- ¾ cup fresh parmesan cheese grated
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Instructions
- Preheat oven to 200℃ | 390℉.
Filling:
- Cook the onion in a pan sprayed with cooking oil until translucent. Add the ground turkey and garlic powder, breaking up the turkey with your wooden spoon and cook until browned. Add in the sweet potato and the kale, and stir until leaves begin to wilt. Add in the herbs and set aside to cool slightly.
- Mash the sweet potato with a fork and mix through the turkey.
- While that's cooking, make sauce:
Tomato Sauce:
- In a separate pan, fry onion, garlic and capsicum/bell peppers until onion is translucent. Add the soup and stock powder and simmer on low heat. Once slightly thickened reduce heat until all flavours are combined and cooked through.Turn off heat.
Optional Bechamel Sauce:
- To make sauce, melt butter in a medium sized saucepan on very low heat. Add the flour and cook stirring for about 1-2 minutes until smooth.
- Take off heat and gradually add the milk stirring constantly until combined and completely smooth. Slowly add the rest of the milk while stirring continuously until the mixture is smooth. Return to the heat to cook while stirring with a wooden spoon until sauce begins to boil and thicken while coating the back of your wooden spoon (about 10 minutes). Remove from heat and stir through salt.
Cannelloni:
- Stuff filling into each cannelloni tube until full. Repeat with all cannelloni and arrange into an oven-proof dish in a single layer. Pour the sauce evenly over the cannelloni, turning them slightly to coat in sauce. Sprinkle with Parmesan cheese.
- Cover the tray with foil and bake the cannelloni for 20-30 minutes, or until pasta is soft. Remove foil and change oven settings to grill/broil for a further 10 minutes, or until cheese is golden.
- Serve the cannelloni with extra tomato sauce from the baking tray and garnish with fresh herbs.
Notes
- If you have a piping bag, stuffing cannelloni will be a breeze! But if not, just use a butter knife to carefully push the filling into the tube - that's how I did it!
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
22g
(7%)
Protein
15g
(30%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
53mg
(18%)
Sodium
832mg
(35%)
Potassium
670mg
(19%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
4.762IU
(0%)
Vitamin C
27mg
(30%)
Calcium
156mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 832mg | 35% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 4.762IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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