Turkey, Sweet Potato and Kale Cannelloni

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  Yellow Onion
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  Ground Turkey, 99% Lean(454g)
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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Garlic(10g)
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  Kale(960g)
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  2 tablespoons vegetable stock powder
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  Parsley, Fresh(30g)
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  Basil, Fresh(30g)
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  Pasta, Manicotti, Dry
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  Yellow Onion
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  Garlic(10g)
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  Bell Pepper
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  Soup, Tomato, Condensed, Undiluted, Canned
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  Vegetable Bouillon Cube, Dry(15g)
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  1 pinch salt to season
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(30g)
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  1 pinch salt to season
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  Whole Milk(240g)
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  Parmesan Cheese(180g)

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

Instructions

1. 1Cook the manicotti pasta according to package directions over medium-high heat until al dente (typically 8–10 minutes), stirring occasionally. Drain and lay flat on parchment paper to cool. While pasta cooks, chop the onion, garlic, kale, bell pepper, and fresh parsley and basil.
2. 2Heat a large skillet over medium-high heat with cooking oil spray. Add the first onion and cook 3–4 minutes until translucent. Add the ground turkey and fresh garlic, breaking up the meat with a spoon, and cook 6–8 minutes until no longer pink. Stir in the baked sweet potato flesh and kale, cooking 2–3 minutes until kale begins to wilt. Remove from heat, fold in the parsley and basil, and let cool 5 minutes. Mash the sweet potato into the turkey mixture with a fork until combined.
3. 3Make the tomato sauce: In a separate skillet over medium heat, sauté the second onion, fresh garlic, and bell pepper 4–5 minutes until onion is translucent. Stir in the condensed tomato soup and vegetable bouillon cube, then simmer over low heat 5–7 minutes, stirring occasionally, until flavors meld. Set aside.
4. 4Make the béchamel sauce: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook 1–2 minutes, stirring constantly, until smooth. Gradually add the whole milk while whisking constantly to avoid lumps. Return to medium heat and cook 8–10 minutes, stirring with a wooden spoon, until the sauce thickens and coats the back of the spoon. Remove from heat and stir in the grated Parmesan.
5. 5Preheat oven to 200°C (390°F). Stuff each manicotti tube with the turkey filling using a small spoon, working until full. Arrange stuffed tubes in a single layer in an oven-safe baking dish.
6. 6Pour the tomato sauce evenly over the cannelloni, then drizzle the béchamel sauce over top. Sprinkle additional grated Parmesan across the surface.
7. 7Cover the dish with foil and bake at 200°C for 20–30 minutes until the pasta is tender. Remove foil, switch oven to grill/broil setting, and broil 8–10 minutes until the cheese is golden brown and lightly bubbling.
8. 8Divide the cannelloni evenly into 10 a