Baked Kale And Mascarpone Cannelloni

• 8 ounces kale
• 3 tablespoons sunflower oil
• 2 onions finely diced
• 1 garlic clove crushed
• 1 tablespoon tomato puree
• 8 ounces chopped tomatoes cans
• 6 tablespoons fresh oregano chopped
• 4 ounces mascarpone
• 20 cannelloni
• 4 ounces Emmental grated
• 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 puruee, tomatoes, oregano, mascarpone, cannelloni, butter

Taken from www.yummly.com/recipe/Baked-Kale-and-Mascarpone-Cannelloni-1408288 (may not work)