Baked Kale And Mascarpone Cannelloni

• 8 oz kale
• 3 tbsp sunflower oil
• 2 None onions, finely diced
• 1 None garlic clove, crushed
• 1 tbsp tomato puree
• 2X8 oz cans chopped tomatoes
• 6 tbsp chopped fresh oregano
• 4 oz mascarpone
• 16-20 None cannelloni
• 4 oz Emmental, grated
• None None butter, to grease

1. Blanch the kale in salted, boiling water for 3-4 mins then drain and refresh under cold water.
2. Heat 2 tbsp oil in a large saucepan, add half the onions and cook for 1-2 mins before adding the spring greens and cooking for a further 3-4 mins. Stir in 1/2 cup of water then season. Cover and cook over a low heat for 20-25 mins, until very tender.
3. Preheat the oven to 400u0b0F. Heat 1 tbsp oil in a saucepan, add the remaining onion and garlic and saute for 3-4 mins. Stir in the tomato puree and cook for 2-3 mins. Pour in the chopped tomatoes and 1/2 cup of water. Bring to a boil then simmer for 5-10 mins. Fold half the oregano into the sauce then set aside.
4. Stir the mascarpone into the spring greens. Use a small spoon to fill the cannelloni.
5. Grease a baking dish with butter then spread a layer of tomato sauce over the bottom. Arrange the filled cannelloni in the dish then spoon over the remaining tomato sauce. Sprinkle cheese over the pasta then bake for 40-45 mins. Garnish with the remaining oregano then serve.

kale, sunflower oil, onions, garlic, tomato, tomatoes, fresh oregano, mascarpone, cannelloni, butter

Taken from recipes-plus.com/api/v2.0/recipes/21445 (may not work)