Ingredients:
Cook:
• 15 dry Cannelloni
Combine:
• 1 1/4 cup cooked turkey, chopped
• 1 1/4 cups shredded Mozzarella, divided
• 1 cup mashed potatoes
• 1/4 cup milk
• 2 TB spoons chopped fresh parsley
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 4 cups turkey gravy, divided
• 1 cup carrots, diced
• 1 cup frozen peas, thawed
Directions:
• Preheat oven to 400 degrees F.
• Cook Cannelloni in boiling salted water just until pliable, about 7 minutes; drain.
• Combine turkey, 1 cup Mozzarella, potatoes, milk, parsley, onion powder, and garlic powder.
• Combine turkey gravy with carrots and peas.
• Spread 1 cup gravy over bottom of an 8×8-inch baking dish.
• Stuff each Cannelloni with heaping 1 TB spoon filling and arrange in dish.
• Sprinkle 1/4 cup Mozzarella cheese over top of Cannelloni, then drizzle with remaining 3 cups gravy.
• Bake Cannelloni until filling is hot, carrots are soft, and Mozzarella melts, 25-30 minutes.
