Kale cannelloni with tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the kale and blanch in portions in boiling salted water for about 4 minutes. Drain, rinse briefly under cold water and drain well. Peel and finely dice the onions. Coarsely chop the kale

2. 2

   Heat 2 tablespoons of oil in a large pot. Fry half of the onion cubes for 1-2 minutes, add the kale, fry for about 3 minutes, deglaze with 150 ml water, season and braise covered for about 30 minutes. Season the kale with salt, pepper, allspice and a little sugar, put it on a sieve, squeeze out a little with a ladle. Put the kale in a large bowl and let it cool down

3. 3

   Peel garlic and dice finely. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and remaining onions in it. Stir in tomato paste, sweat it, add tomatoes and 150 ml water. Bring to the boil, cover and simmer for 3-4 minutes. Wash marjoram, shake dry, except for something to garnish, pluck leaves from the stalks and chop. Stir the chopped marjoram into the sauce, season with salt, pepper and sugar

4. 4

   Mix mascarpone with the kale, season with salt and pepper. Fill the cannelloni with the kale mixture. Spread some sauce in a greased casserole

5. 5

   Layer prepared cannelloni in the mould, pour sauce over them and finish with sauce. Spread the cheese on the pasta. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 40 minutes. Remove the cannelloni, let them cool down a little, garnish with marjoram

Nutrition Facts

KCAL
520 kcal

CARBS
40 g

FATS
30 g

PROTEINS
19 g