I was thinking about making stuffed shells, but decided to make this instead since I had these no-boil canneloni noodles from Whole Foods. The dish was comforting like lasagna. Jeff and I ate almost the whole pan last night. I really enjoyed the simple sauce on it!
lb. ground turkey
3 slices prosciutto, cubed
1/2 yellow onion, chopped
3 cloves garlic, coarsely chopped
salt and pepper
half container of fat-free ricotta cheese
1 egg beaten
1 cup shredded mozzarella cheese
Tomato sauce: 1 can whole tomatoes, 2 t. tomato paste, 1/4 c. dry white wine (simmer for 20 minutes and cook down by almost half, crush up the whole tomatoes and season with salt)
Start by making the filling. Saute turkey, prosciutto, onions and garlic. Cook until meat and onions are cooked, about 8 minutes. Meanwhile, place ricotta, egg and about 1/4 c. mozzarella in a medium bowl. Add meat mixture and stir. Set aside.
Make tomato sauce (see above)
Assemble: Pour enough tomato sauce on the bottom of the casserole dish (8 by 8) to make it wet. Stuff canneloni noodles with filling and lay on the casserole dish in a single layer, don’t stack. Top with the remaining tomato sauce (all of it) and then the remaining cheese. Bake at 350 degrees for 40 minutes. Finish on the top rack, in the broiler for 2 minutes to toast up the cheese. Let it rest for about 4-5 minutes before serving.