Creamy Turkey & Spinach Cannelloni (Low Fat)

Ingredients

• 1 mediumonion, chopped
• 454 g (1 lb)lean minced turkey
• 1 teaspoongarlic powder
• 454 g (1 lb)frozen spinach, thawed and squeezed dry
• 250 g (1 cup)light ricotta cheese, drained
• 1 largewhole egg
• 120 ml (1/2 cup)liquid egg whites
• 85 g (3/4 cup)low-fat mozzarella cheese
• 1 tablespoonvegetable bouillon powder or stock powder
• 2 tablespoonsfresh flat-leaf parsley, chopped
• 2 tablespoonsfresh basil leaves, chopped
• 1 tablespoonfresh oregano, chopped
• 1 mediumonion, chopped
• 2 teaspoonsgarlic, minced
• 1/2 largered pepper
• 2 cans, 411 g (14.5 oz) eachcondensed tomato soup
• 1 tablespoonvegetable bouillon powder or stock powder
• 113 g (4 oz)low-fat cream cheese
• 250 g (8.8 oz)cannelloni or manicotti tubes (20–24)
• 28 g (1/4 cup)low-fat mozzarella cheese
• 28 g (1/4 cup)grated Parmesan cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (390°F).

2. 2

   Cook the turkey

   Spray a pan with cooking oil and cook the first chopped onion until translucent. Add the minced turkey and garlic powder, breaking the meat up with a wooden spoon as it cooks until browned. Drain off excess liquid and set aside.

3. 3

   Mix the filling

   In a large bowl, combine the spinach, ricotta, egg, egg whites, 3/4 cup mozzarella, bouillon powder, parsley, basil and oregano. Stir in the cooled turkey mixture, mix well and set aside.

4. 4

   Cook the sauce

   In the same pan, sauté the second onion with the minced garlic and red pepper.

5. 5

   Thicken the sauce

   Add the tomato soup and bouillon powder, then simmer over low heat until slightly thickened. Stir in the cream cheese and cook until heated through.

6. 6

   Fill the tubes

   Spread about half of the tomato sauce in a large 23 x 33 cm (9 x 13 inch) baking dish. Fill each cannelloni tube with the turkey mixture.

7. 7

   Arrange the pasta

   Lay the filled tubes in a single layer over the sauce. Pour the remaining sauce evenly over the top.

8. 8

   Bake covered

   Sprinkle with the remaining mozzarella and Parmesan. Cover with foil and bake for 20 minutes.

9. 9

   Brown the cheese

   Remove the foil and switch the oven to grill. Cook for another 10 minutes, until the cheese is golden.

10. 10

    Serve the cannelloni

    Serve with extra sauce from the baking dish and fresh herbs.

What is turkey and spinach cannelloni?

Cannelloni are pasta tubes filled with a savoury mixture and baked under sauce. The dish is associated with Italian cooking, while this version takes a practical, family-dinner approach with turkey, spinach and a creamy tomato topping.

Turkey and ricotta make a tender filling, and spinach adds flavour and substance. The tomato soup and cream cheese create a quick sauce that coats the tubes as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 31g protein, 32g carbs, 11g fat.

The pasta and tomato soup provide much of the carbohydrate, while the turkey supplies most of the protein. Ricotta, mozzarella and cream cheese contribute fat as well as some protein. Pair a portion with salad or vegetables for a more balanced plate.

Getting the filling right

Spinach: Thaw it fully and squeeze out as much water as you can. Excess moisture can make the filling loose and watery.

Turkey: Brown it with the onion, then drain excess liquid and let it cool before mixing it into the cheese and spinach. This keeps the filling from becoming greasy or overly soft.

Making the creamy tomato sauce

Aromatics: Sauté the onion, garlic and red pepper in the same pan used for the turkey, so the sauce picks up some of the savoury flavour left behind.

Cream cheese: Stir it into the simmering soup until heated through and smooth. Keep the heat low as the sauce thickens.

Filling the cannelloni

Filling method: Spoon the mixture into each tube, or use a piping bag or a sturdy food bag with a corner snipped off. Fill the tubes evenly without forcing the pasta to crack.

Arrangement: Spread sauce underneath before adding the pasta, then cover the tubes with the remaining sauce. This helps keep the pasta coated during baking.

Checking the bake

Covered baking: Keep the dish covered with foil for the first 20 minutes, as directed. This gives the filled pasta time to heat through while the sauce stays moist.

Golden top: Remove the foil and grill for 10 minutes, watching for the cheese to turn golden. Grill strength varies, so check the dish as it finishes.

What to serve with it

A crisp green salad or simply steamed vegetables work well alongside the rich sauce and pasta. Serve extra sauce from the dish over each portion, with fresh herbs if you like.

Recipe notes & tips

• Squeeze the thawed spinach thoroughly to avoid watering down the filling.
• Let the browned turkey cool before stirring it into the ricotta mixture.
• Use a piping bag or food bag to fill the tubes more neatly.
• Spread the first layer of sauce across the whole baking dish.
• Watch closely during grilling, as the cheese can brown quickly.

Variations

• Use fresh herbs: Swap in other chopped soft herbs if you do not have parsley, basil or oregano.
• Add extra pepper: Use more red pepper for a sweeter, more vegetable-forward sauce.
• Try manicotti: Use manicotti tubes in place of cannelloni, as the recipe allows.
• Change the cheese: Use regular mozzarella instead of low-fat mozzarella for a richer topping.
• Serve with greens: Add a simple salad or steamed green vegetables alongside.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after thawing so the filling does not become watery.
• Overcooked turkey: Cook just until browned, then remove it from the pan to keep it from drying out.
• Cracked tubes: Fill gently and avoid forcing the mixture into the pasta.
• Uncovered pasta: Make sure the remaining sauce is spread over the tubes before baking.
• Burnt topping: Keep an eye on the dish during the final 10 minutes under the grill.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave.

Frequently asked questions