• Turkey Cannelloni

Perfect for leftovers

Celebrate a Local Thanksgiving


Ingredients

10 cooked Bionaturae lasagna sheets,cut in half
16 oz. Calabro ricotta cheese
1/4 cup fresh basil, minced
3/4 tsp. sea salt
1/2 tsp. course-ground black pepper
3–4 cups shredded turkey
8 oz. crimini mushrooms, thinly sliced
3 Tbsp. Napa Valley Rich and Robust olive oil
2 garlic cloves, peeled and minced
Sea salt and pepper to taste
1 cup Manchego cheese, grated (divided)
2 cups Cedar Summit milk
3 Tbsp. Pastureland unsalted butter
2 Tbsp. Sunrise Flour Mill flour
3/4 tsp. sea salt
1/4 tsp. coarse-ground black pepper
1 tsp. fresh thyme

Preparation

  1. Preheat oven to 350®¨ F.
  2. Stir together ricotta, basil, salt and pepper. Set aside.
  3. Sauté mushrooms in oil over medium heat until they start to brown, then season with garlic and cook for another minute. Combine with turkey and season with salt and pepper.
  4. To make the sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook for a few minutes, but do not brown.
  5. Briskly whisk in milk and bring to a boil. Reduce heat and simmer for five minutes. Turn off heat and stir in 1/3 cup grated cheese.
  6. Season sauce with salt, pepper and thyme.

Assembly:

  1. Spread a small amount of ricotta on one end of a pasta sheet, top with turkey mixture and roll up. Repeat with remaining pasta.
  2. Spread half of the sauce in a baking dish and place in filled pasta.
  3. Pour the remaining sauce over the top and sprinkle with cheese.
  4. Bake for 35 to 40 minutes or until sauce is bubbling and cheese is starting to brown.

Makes 20 cannelloni

More Recipes You May Enjoy

Recipe Finder

Similar Recipes

Browse All Categories

Appetizers
Beverages
Desserts
Fall
Gluten Free
Main
Salads
Sides
Soups
Southwestern
Spring
Summer
Thanksgiving
Vegan
Vegetarian
Winter

Back to Recipes Page