Kale Cannelloni

• 1 lb. (450 g) extra-lean ground beef
• 1 onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 3 cloves garlic, minced
• 16 large kale leaves (about 1 bunch), stems trimmed to 1-inch lengths
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 egg, beaten

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

extralean ground beef, onion, garlic, kale, pasta sauce, philadelphia, cheese, egg

Taken from www.kraftrecipes.com/recipes/kale-cannelloni-176156.aspx (may not work)