Creamy Turkey & Spinach Cannelloni (Low Fat)

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  1 lbs Ground Turkey, 99% Lean
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  1 tsp Garlic powder
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  1 lbs Spinach
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  1 cup Cheese, Ricotta, Whole Milk
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  1 Egg, Whole, Large(44g)
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  0.5 cup Egg Whites

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 tbsp Vegetable Bouillon Cube, Dry
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  2 tbsp Parsley, Fresh
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  2 tbsp Basil, Fresh
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  1 tbsp Oregano, Dried
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  1 Yellow Onion(110g)
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  2 tsp Garlic
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  1 Bell Pepper(60g)
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  2 can Soup, Tomato, Condensed, Undiluted, Canned
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  4 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  8.8 oz Pasta, Manicotti, Dry
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cook the first onion in a pan sprayed with cooking oil over medium heat for 3–4 minutes until translucent. Add the ground turkey and garlic powder, breaking it up with a wooden spoon. Cook over medium-high heat for 6–8 minutes until no longer pink and browned throughout. Drain excess liquid and set aside to cool.
2. 2In a large bowl, combine the spinach, ricotta, eggs, liquid egg whites, three-quarters of the part-skim mozzarella, one vegetable bouillon cube (crumbled), fresh parsley, fresh basil, and dried oregano. Once the turkey has cooled slightly, fold it into the mixture until evenly combined. Set aside.
3. 3In the same pan, sauté the second onion, fresh garlic, and bell pepper over medium heat for 4–5 minutes until softened. Add the condensed tomato soup and the second vegetable bouillon cube. Simmer over low heat for 3–4 minutes, stirring occasionally, until slightly thickened. Stir in the neufchâtel cream cheese and cook for 1–2 minutes until fully melted and heated through.
4. 4Spread half of the tomato sauce into a 9×13-inch baking dish. Fill each manicotti tube with the turkey-spinach mixture until full, then arrange the filled tubes in a single layer over the sauce. Pour the remaining sauce evenly over the top.
5. 5Sprinkle the remaining part-skim mozzarella and grated parmesan evenly over the cannelloni. Cover the baking dish with foil and bake at 390°F for 20 minutes.
6. 6Remove the foil and switch the oven to broil. Cook for 8–10 minutes until the cheese is golden brown and bubbling at the edges.
7. 7Cool the baking dish for 5 minutes, then divide the cannelloni evenly into 8 airtight meal prep containers while hot, portioning sauce with each serving.