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Turkey, Sweet Potato and Kale Cannelloni

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10
Calories: 232 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat oven to 200℃ | 390℉.
Filling:
    Cup of Yum
  1. 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.
  2. Mash the sweet potato with a fork and mix through the turkey.
  3. While that's cooking, make sauce:
Tomato Sauce:
  1. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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

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

% 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.