This Cannelloni with Basil Tomato Sauce is the kind of cozy, comforting pasta bake I reach for when I want something flavorful without fuss. Think tender pasta tubes filled with a savory turkey mixture, layered with a bright tomato-basil sauce, and baked until bubbly and just a little golden. It’s weeknight-friendly, forgiving for cooks of any level, and strikes a lovely balance between fresh herbs and warming spices. Whether you use an 8 ounce cannelloni package, manicotti shells, or optional lasagna sheets rolled into tubes, the result is satisfying and simple.

If you’re looking for a dish that feels special but doesn’t require a long ingredient list or fancy techniques, this Cannelloni with Basil Tomato Sauce fits the bill. I kept the flavors straightforward: tomato-basil sauce as the foundation, lean ground turkey (or chicken) for a lighter filling, and a small lineup of dried seasonings to add depth. Fresh torn basil leaves finish each serving with bright color and aroma.

Why you’ll love this recipe

Little hands-on time: most of the work happens on the stovetop and in the oven, so prep feels manageable.
Flexible pasta options: use cannelloni tubes, manicotti shells, or lasagna sheets rolled up if that’s what you have on hand.
Balanced flavors: fennel seeds and dried sage lend warmth, while the basil tomato sauce keeps things bright.
Lean protein: ground turkey or chicken makes the filling hearty without being heavy.

Ingredients

8 ounces cannelloni package, or manicotti shells, optional lasagna sheets
24 ounces tomato-basil spaghetti sauce jar, or marinara sauce, no sugar added
1 pound lean ground turkey or chicken
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground
1 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes, more or less to taste
2 teaspoons fennel seeds
1 teaspoon dried oregano
1/4 teaspoon kosher or sea salt
8 to 10 basil leaves, torn, for garnish (optional)

Prep and planning notes

Before you start, decide which pasta format you prefer. If you go with manicotti shells or a cannelloni tube package, they’re straightforward to stuff. If you have lasagna sheets, cook them according to package directions until pliable, then roll them around the filling. Preheat your oven so it’s ready when you assemble. Also, use a wide skillet for browning the ground turkey or chicken so it cooks evenly and releases its moisture.

Step-by-step instructions

Below is a clear, stepwise rewrite of the cooking directions, following the ingredient list exactly and preserving the order of operations. Read through once before you begin so you can have everything within reach.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar-sized casserole with a light brushing of oil or a nonstick spray to prevent sticking.
Bring a large pot of salted water to a gentle boil if you are using lasagna sheets that require pre-cooking. Cook them according to the package directions until they are pliable but still slightly firm (al dente). Drain and lay the sheets flat on a lightly oiled surface or clean kitchen towel so they do not stick together. If you are using pre-formed cannelloni tubes or manicotti shells that require no pre-cook, skip this step and proceed to filling.
Heat a medium-large skillet over medium heat. Add the 1 pound lean ground turkey or chicken to the skillet, breaking it into small pieces with a wooden spoon or spatula.
Cook the ground meat, stirring occasionally, until it is browned and cooked through with no pink remaining. This should take about 6 to 8 minutes depending on your stove and skillet. Drain any excess liquid from the pan if needed.
Return the browned meat to the pan and stir in the seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried sage, 1/4 teaspoon crushed red pepper flakes (adjust to taste), 2 teaspoons fennel seeds, 1 teaspoon dried oregano, and 1/4 teaspoon kosher or sea salt. Cook the mixture together for 1 to 2 minutes so the spices bloom and coat the meat evenly.
Pour about 1/3 to 1/2 cup of the 24 ounces tomato-basil spaghetti sauce into the meat mixture and stir to combine. This step helps moisten the filling and melds the flavors. Remove the skillet from heat and set aside to cool slightly, making it easier to handle when filling the pasta.
If using lasagna sheets, place a spoonful of the meat filling near one edge of each sheet and gently roll the sheet around the filling to form a tube. If using cannelloni tubes or manicotti shells, use a small spoon or a piping bag (or a resealable plastic bag with the corner snipped) to stuff each tube with the filling. Aim for evenly filled tubes but avoid overstuffing so they hold their shape.
Spread a thin layer of the remaining tomato-basil sauce across the bottom of the prepared baking dish—about 1/2 cup should be enough to create a saucy base that prevents sticking.
Arrange the filled tubes seam-side down in the baking dish in a single layer. Pack them close together but not stacked; a snug arrangement helps support the pasta while baking.
Pour the remaining tomato-basil sauce evenly over the arranged cannelloni or manicotti so each piece is mostly covered. Gently tilt the dish if needed to ensure even coverage. If you prefer a slightly saucier bake, reserve a little extra sauce to spoon on top after baking.
Cover the baking dish tightly with aluminum foil and place it on the middle rack of the preheated oven. Bake for 25 minutes covered to heat through and allow the flavors to meld.
After 25 minutes, remove the foil and bake uncovered for an additional 10 to 12 minutes to let the top set and any edges brown slightly. If you like a golden top, you can broil for 1 to 2 minutes at the end—watch closely to prevent burning.
Remove the dish from the oven and let the cannelloni rest for 5 minutes. This brief cooling time helps the filling settle so the pieces hold together when plated.
Garnish with 8 to 10 torn basil leaves scattered over the top, if using, for a bright finish and fresh aroma. Serve hot in generous portions and enjoy.

Serving suggestions

Serve each portion with a crisp green salad and a drizzle of extra-virgin olive oil for balance. A side of roasted vegetables or simple garlic bread complements the tomato-basil sauce nicely. If you like a little more gooey richness on top, a sprinkle of grated cheese works, but this recipe is flavorful and complete without additions.

Make-ahead and storage tips

To assemble ahead: Prepare the filling and sauce, stuff the tubes, place them in the dish, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from chilled.
Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions.
For freezer storage: Assemble the cannelloni in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C), covered, for 40–50 minutes, then uncover and bake another 15 minutes or until fully heated and bubbly.

Troubleshooting

Dry filling or sauce: If the filling seems dry before stuffing, stir in a little of the tomato-basil sauce to loosen it. The added moisture helps everything bind and keeps the pasta from drying out in the oven.
Sticking pasta sheets: When using lasagna sheets, oil the surface lightly and separate cooked sheets on a towel to prevent sticking. Work quickly while the sheets are pliable.
Overstuffed shells: If tubes burst while baking, they were likely overfilled. Spoon a little extra sauce over the top to hide any seams and keep servings intact.

Flavor notes and substitutions

This Cannelloni with Basil Tomato Sauce leans on pantry-friendly dried herbs and one jarred sauce for speed, but it’s easy to tweak. Swap the tomato-basil jar for a favorite no-sugar-added marinara, or stir in a splash of extra-virgin olive oil and a handful of chopped fresh parsley for brightness. If fennel seeds are new to you, they add a subtle anise-like warmth that pairs beautifully with the turkey and tomato; lightly crush them in a mortar and pestle before adding to release more aroma.

For a meatless version, replace the ground turkey with a filling of cooked lentils and sautéed mushrooms seasoned with the same spices; the method remains the same. For a richer result, fold a small amount of ricotta or mashed white beans into the filling—though that does add extra steps and ingredients.

Final thoughts

Cannelloni with Basil Tomato Sauce is a cozy, adaptable meal that comes together with minimal fuss and maximum flavor. With a handful of spices, a jar of good-quality sauce, and lean ground turkey or chicken, you’ll have a hearty casserole perfect for dinner tonight or a crowd-pleasing dish for guests. The torn basil leaves at the end provide a fresh, Mediterranean finish that brightens each forkful. Happy baking—and enjoy the comforting, saucy goodness.

Cannelloni with Basil Tomato Sauce

A comforting baked cannelloni filled with seasoned turkey and finished with a basil tomato sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

8 ounces cannelloni (or manicotti shells or lasagna sheets)
24 ounces tomato-basil spaghetti sauce (or marinara, no sugar added)
1 pound lean ground turkey (or chicken)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, freshly ground
1 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes (more or less to taste)
2 teaspoons fennel seeds
1 teaspoon dried oregano
1/4 teaspoon kosher or sea salt
8 to 10 basil leaves, torn (for garnish, optional)

Equipment

Oven
Large Pot
Large Skillet
Mixing Bowl
Baking Dish
Colander
foil

Method

Preheat the oven to 375°F (190°C).
Cook the cannelloni, manicotti shells, or lasagna sheets according to package directions until al dente, then drain in a colander.
In a large mixing bowl, combine the ground turkey (or chicken) with garlic powder, black pepper, dried sage, crushed red pepper flakes, fennel seeds, dried oregano, and kosher or sea salt; mix thoroughly.
Heat a large skillet over medium heat and cook the seasoned ground turkey, breaking it into small pieces, until there is no pink remaining.
Drain any excess fat from the skillet, return the cooked meat to low heat, and stir in 1 cup of the tomato-basil sauce; remove from heat.
Lay a cooked pasta piece flat, spoon a portion of the turkey mixture down the center, and roll or fold it closed; repeat until all pasta and filling are used.
Spread the remaining sauce evenly in a baking dish, place the filled cannelloni on top, cover with remaining sauce, then cover the dish tightly with foil.
Bake for 20 to 25 minutes, until heated through and bubbly; remove foil for the last few minutes if you want a slightly thicker top.
Garnish with torn basil leaves if desired and serve.