Kale And Ricotta Cannelloni Recipe

Name: Kale And Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g kale, chopped; 3 tbsp sunflower oil; 2 None onions, finely diced; 1 None garlic clove, crushed; 1 tbsp tomato puree; 2 x 400 g cans chopped tomatoes; 4 tbsp chopped fresh oregano; Pinch None ground allspice; Pinch None caster sugar; 125 g ricotta; 16-20 None cannelloni; 100 g Emmental, grated; None None Butter, to grease

Servings: persons

250 g kale, chopped
3 tbsp sunflower oil
2 None onions, finely diced
1 None garlic clove, crushed
1 tbsp tomato puree
2 x 400 g cans chopped tomatoes
4 tbsp chopped fresh oregano
Pinch None ground allspice
Pinch None caster sugar
125 g ricotta
16-20 None cannelloni
100 g Emmental, grated
None None Butter, to grease

1
Blanch the kale in salted, boiling water for 3-4 mins then drain and chill under cold water.
2
Heat 2 tbsp oil in a large saucepan, add half the onions and cook for 1-2 mins before adding the kale and cooking for a further 3-4 mins. Stir in 2/3 cup water then season. Cover and cook over a low heat for 20-25 mins, until very tender.
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 paste and saute for 2-3 mins. Pour in the chopped tomatoes and 2/3 cup water. Bring to a boil then simmer for 5-10 mins. Fold half the oregano into the sauce the set aside.
4
Stir the ground allspice and sugar into the kale, followed by the ricotta. Use a small spoon to fill the cannelloni.
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.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g kale, chopped, 3 tbsp sunflower oil, 2 None onions, finely diced, 1 None garlic clove, crushed, and more.

Yes, Kale And Ricotta Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Ricotta Cannelloni

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