Creamy Turkey & Spinach Cannelloni (Low Fat)

Instructions

1. Preheat oven to 390°F (200°C).
2. 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.
3. 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.
4. In the same frying pan, sauté the second onion, minced garlic, and bell peppers.
5. Add the tomato soup and bouillon powder. Simmer on low heat until slightly thickened. Stir in the cream cheese and cook until heated through.
6. 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.
7. Arrange the filled tubes in a single layer over the sauce. Pour the remaining sauce evenly over the top.
8. Sprinkle with the remaining mozzarella and parmesan cheeses. Cover with foil and bake for 20 minutes.
9. Remove foil and switch oven to Broil (Grill). Cook for another 10 minutes until cheese is golden.
10. Serve with extra sauce from the large baking dish and fresh herbs.