Cannelloni Stuffed with Turkey and Fennel

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This recipe uses lasagne sheets which are not layered but instead wrapped round a filling of minced turkey, fennel and red pepper. The result is light, rather fat cannelloni in a rich cheese sauce.


  • 3 tablespoons olive oil
  • 1 large red pepper, cored, deseeded and chopped finely
  • 1


Lightly oil a rectangular ovenproof dish. Put the olive oil in a large, deep frying pan over a medium heat. Add the chopped pepper and fennel and stir around, then cover and leave to cook, stirring occasionally, for 10–15 minutes.

Meanwhile, put the lasagne sheets into a sink of hot water into which you have sprinkled a few drops of oil. Leave for 8-12 minutes until the pasta is just so