Turkey, Sweet Potato and Kale Cannelloni

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.