Creamy Turkey & Spinach Cannelloni (Low Fat)

Turkey Filling

preheat

Preheat oven to 390°F (200°C).

cook

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.

mix

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.

Tomato Sauce

fry

In the same frying pan, sauté the second onion, minced garlic, and bell peppers.

simmer

Add the tomato soup and bouillon powder. Simmer on low heat until slightly thickened. Stir in the cream cheese and cook until heated through.

Assemble and Bake

spread

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.

assemble

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

bake

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

broil

Remove foil and switch oven to Broil (Grill). Cook for another 10 minutes until cheese is golden.

serve

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