Baked Kale And Mascarpone Cannelloni

1. 1

   Blanch the kale in salted, boiling water for 3-4 mins then drain and refresh under cold water.

2. 2

   Heat 2 tbsp oil in a large saucepan, add half the onions and cook for 1-2 mins before adding the spring greens and cooking for a further 3-4 mins. Stir in 1/2 cup of water then season. Cover and cook over a low heat for 20-25 mins, until very tender.

3. 3

   Preheat the oven to 400u00b0F. Heat 1 tbsp oil in a saucepan, add the remaining onion and garlic and saute for 3-4 mins. Stir in the tomato puree and cook for 2-3 mins. Pour in the chopped tomatoes and 1/2 cup of water. Bring to a boil then simmer for 5-10 mins. Fold half the oregano into the sauce then set aside.

4. 4

   Stir the mascarpone into the spring greens. Use a small spoon to fill the cannelloni.

5. 5

   Grease a baking dish with butter then spread a layer of tomato sauce over the bottom. Arrange the filled cannelloni in the dish then spoon over the remaining tomato sauce. Sprinkle cheese over the pasta then bake for 40-45 mins. Garnish with the remaining oregano then serve.

No nutritional information available.

No additional tips available.