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1
Preheat oven to 350F.
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2
Cook noodles 2 minutes less then cooking instructions.
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3
(About 6-8 mins).
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4
Rinse in cold water to stop the cooking process and lay flat on counter
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5
While the noodles are boiling, brown the ground chicken until cooked and then add the diced onion italian seasoning and parsley.
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6
Cook until the onion is very soft.
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7
Taste mixture and add salt/pepper as needed.
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8
Add 1/4 cup of the pasta sauce to help bind the meat together.
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9
Once cooked set aside to cool slightly
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10
Finely chop the kale or spanich and toss in a frying pan and cook until it shrinks in size (should end up being about a cup once cooked) allow to cool
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11
Mix together the ricotta, parmesan, onion and garlic powder, and cooled kale.
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12
Taste to see if more seasoning is needed before you add the egg.
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13
Add egg and mix together.
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14
Apply 2-3 tablespoons of ricotta mixture on top of the noodle, leaving 1/2 inch gap at the end, then apply 2-3 tablespoons of meat mixture.
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15
Loosely roll up noodle towards the end gap.
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16
And place seems side down.
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17
Repeat steps
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18
Apply 1/2 cup of sauce to the bottom of a 9x13 baking dish, then place rolls seam side down on the sauce.
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19
Spoon over remaining sauce and top with mozzarella cheese
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20
Cover tightly with aluminum foil and bake in a 350F oven for 45 mins.
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21
Remove foil and bake uncovered for 15 more mins or until the cheese is melted
