CREAMY KALE & RICOTTA CANNELLONI

Creamy kale & ricotta cannelloni image

Celebrate leafy kale with our comforting cannelloni recipe - it's an ideal midweek dinner that's sure to satisfy the whole family

Provided by Esther Clark

Categories Dinner

Time 1h40m

Number Of Ingredients 15

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Ingredients

500g kale, roughly chopped
1kg ricotta
100g parmesan or vegetarian alternative, finely grated
1 lemon, zested
grating of nutmeg
500g dried cannelloni
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
pinch of chilli flakes
3 x 400g cans chopped tomatoes
1 tsp caster sugar
½ small bunch of basil, finely chopped
250g mozzarella
green salad, to serve

Steps:

Cook the kale in a pan of boiling salted water for 4 mins. Drain and leave to cool slightly. Tip the kale onto a clean tea towel and wring out the excess liquid, then transfer to a large food processor along with the ricotta, parmesan, lemon zest, a good grating of nutmeg and some seasoning, then blitz until smooth and creamy. Put in the fridge while you make the sauce.
For the sauce, heat the oil in a saucepan or flameproof casserole dish over a low heat. Fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and chilli flakes and cook for 1 min more. Meanwhile, blitz the chopped tomatoes in a food processor until smooth. Tip the tomatoes into the onion mixture along with the sugar and simmer, uncovered, over a low heat for 15 mins. Season to taste and stir through the basil.
Heat the oven to 200C/180C fan/gas 6. Spoon the ricotta mixture into a piping bag, snip off the tip and carefully pipe it into the cannelloni. Pour a third of the sauce into a 30 x 22cm rectangular baking dish, then arrange the filled cannelloni in the dish in neat rows. Top with the rest of the sauce, then carefully pour over 150ml boiling water from the kettle. Tear over the mozzarella and bake for 45 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to stand for a few minutes, then serve with a green salad.

Nutrition Facts : Calories 799 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 43 grams protein, Sodium 1.23 milligram of sodium