Kale "Cannelloni"

By Greywolf

Ingredients

• 1 lb. (450 g) extra-lean ground beef or a vegetarian replacement
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 large kale leaves (about 1 bunch), stems trimmed to 1-inch lengths
• 1 jar (645 mL) pasta sauce
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 egg, beaten

Details

Servings 8
Preparation time 40mins
Cooking time 85mins
Adapted from kraftcanada.com

Preparation

Step 1

Brown meat or vegetarian replacement 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.