Kale "Cannelloni"

85 8 servings, 2 "cannelloni" (190 g) each
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8 servings, 2 "cannelloni" (190 g) each

This fun twist on the classic cannelloni recipe uses kale leaves instead of pasta.

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What You Need

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Make It

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  • Brown meat with onions and garlic in large skillet; cool.
  • Meanwhile, add kale to large pan of boiling water; cook 2 min. Drain; immediately add to bowl of ice water. Remove from ice water; drain well. Carefully open kale leaves; place on clean kitchen towels, pressing lightly to flatten. Cover with additional towels; pat gently to remove excess water.
  • Heat oven to 350°F. Pour pasta sauce into 13x9-inch baking dish sprayed with cooking spray. Add 1/2 cup shredded cheese, Parmesan and egg to meat mixture; mix well. Spoon onto kale leaves, adding about 3 Tbsp. to each. Tuck in both short ends of each leaf, then roll up starting at one long side. Place, seam sides down, over sauce in dish; top with remaining shredded cheese. Cover.
  • Bake 45 min. or until heated through, uncovering for the last 10 min.


Prepare using ground chicken or turkey.

Make Ahead

Assemble recipe as directed. Refrigerate up to 12 hours before baking as directed.


You may need to purchase 2 bunches of kale in order to get the 16 large leaves needed to prepare this recipe. Use any remaining kale leaves to prepare our Kale Salad with Honey-Mustard Vinaigrette.


  • 8 servings, 2 "cannelloni" (190 g) each

Nutritional Information

Serving Size 8 servings, 2 "cannelloni" (190 g) each
Calories 240
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 70mg
Sodium 480mg
Carbohydrate 13g
Dietary fibre 2g
Sugars 5g
Protein 22g
Vitamin A 60 %DV
Vitamin C 80 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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