Turkey & Sage Ricotta Cannelloni Turkey & Sage Ricotta Cannelloni

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 6 servings



In saucepan, heat oil over medium heat; cook onion until tender, about 3 minutes. Add garlic and sage; cook for 2 minutes. Let cool. Transfer to bowl; mix in turkey, ricotta, 1⁄4 cup Parmesan, and bacon. On work surface, divide turkey mixture among lasagna sheets; roll up to make cannel­loni. Set aside.

Place butter in microwave­-safe bowl; microwave until melted, 20 to 30 seconds. Whisk in flour and nutmeg; slowly pour in milk, whisking constantly. Microwave for 3 minutes, whisking every minute. Mix in 1⁄4 cup Parmesan and half of the mozzarella.

Preheat oven to 375°F. Spread 1⁄4 cup of the béchamel sauce over bottom of 11­ x 7­inch baking dish. Arrange cannelloni over top; spoon remaining sauce over top. Sprinkle remaining Parmesan and mozzarella over top. Bake until filling is hot and cheese is browned, about 25 minutes.

Test Kitchen Tip: For a good-looking dish, place the cannelloni under the broiler for a few seconds to brown the cheese.

Nutritional facts PER SERVING: about

  • Calories 425
  • Total fat 25 g
  • Saturated fat 13 g
  • Cholesterol 95 mg
  • Sodium 495 mg
  • Total carbohydrate 27 g
  • Fibre 1 g
  • Sugars 5 g
  • Protein 23 g
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Lunch & Dinner

Turkey & Sage Ricotta Cannelloni