Cannelloni with Basil Tomato Sauce
A classic baked cannelloni filled with seasoned ground turkey and topped with tomato-basil sauce.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
- Colander
- Foil
Ingredients
- 8 ounces cannelloni (or manicotti shells, or lasagna sheets)
- 24 ounces tomato-basil spaghetti sauce (or marinara, no sugar added)
- 1 pound lean ground turkey (or chicken)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried sage
- 1/4 teaspoon crushed red pepper flakes more or less to taste
- 2 teaspoons fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher or sea salt
- 8 to 10 basil leaves torn, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the cannelloni or pasta shells according to package directions until al dente; drain and set aside.
- In a large mixing bowl, combine the cooked ground turkey with garlic powder, black pepper, dried sage, crushed red pepper flakes, fennel seeds, dried oregano, and salt; mix until evenly seasoned.
- Heat a large skillet over medium heat and add the seasoned turkey. Cook, breaking into small pieces, until no pink remains.
- Drain any excess fat from the skillet, then stir in 1 cup of the tomato-basil sauce and remove from heat.
- Cut each cannelloni or shell lengthwise and spoon a portion of the turkey mixture into the center, then press the pasta back together to enclose the filling. Repeat until all are filled.
- Spread the remaining tomato-basil sauce in the bottom of a baking dish, arrange the filled cannelloni on top, then cover with any remaining sauce.
- Cover the dish tightly with foil and bake for 20 to 25 minutes, until heated through and bubbly.
- Remove from the oven, garnish with torn basil leaves if desired, and serve.
Notes
- Use lasagna sheets folded or rolled if cannelloni is unavailable.
- Adjust crushed red pepper to your spice preference.
- Use no-sugar-added marinara to control sweetness.