Veggie

Kale And Ricotta Cannelloni

Name: Kale And Ricotta Cannelloni
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 lb (450g) pasta; 2 cups (475ml) ricotta cheese; 1 cup (115g) grated Parmesan cheese; 1 cup (115g) shredded mozzarella cheese; 2 cups (200g) chopped kale; 1 tsp (5g) nutmeg; 1 tsp (5g) salt; 1/2 tsp (2g) black pepper; 2 tbsp (30g) olive oil; 1 cup (240ml) marinara sauce

By Yara Larkin · June 19, 2026 · Veggie

Prep30 min

Cook35 min

Total65 min

Serves6

I still remember the first time I had kale and ricotta cannelloni. It was at a small Italian restaurant in my hometown, and it was love at first bite. The combination of the crispy pasta, the creamy ricotta, and the slightly bitter kale was absolute perfection. Since then, I've been on a mission to recreate that dish in my own kitchen.

After countless trials and errors, I finally landed on a recipe that I'm excited to share with you. This kale and ricotta cannelloni is a game-changer for anyone who loves Italian food. It's easy to make, it's delicious, and it's perfect for a weeknight dinner or a special occasion.

One of the things I love about this recipe is that it's incredibly versatile. You can use fresh or frozen kale, and you can customize the filling to your taste. I like to add some grated Parmesan cheese and a sprinkle of nutmeg to give it an extra boost of flavor.

In this recipe, we'll be using a combination of ricotta, Parmesan, and mozzarella cheese to create a creamy and rich filling. We'll also be adding some chopped kale and a sprinkle of nutmeg to give it a nice depth of flavor. The pasta will be cooked al dente, and then filled with the ricotta mixture and topped with a layer of melted mozzarella cheese.

This recipe is perfect for anyone who loves Italian food, and it's also a great option for vegetarians and vegans. You can easily substitute the cheese with a vegan alternative, and you can use gluten-free pasta to make it gluten-free.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a weeknight dinner or a special occasion.
The combination of ricotta, Parmesan, and mozzarella cheese creates a creamy and rich filling.
The chopped kale adds a nice depth of flavor and a bit of texture.
The nutmeg provides a warm and aromatic flavor.
This recipe is versatile and can be customized to your taste.
It's a great option for vegetarians and vegans.

Why This Recipe Works

The key to making great kale and ricotta cannelloni is to use high-quality ingredients and to cook the pasta al dente. This will help the pasta hold its shape and prevent it from becoming mushy or overcooked.

Another important aspect of this recipe is the filling. The ricotta cheese provides a creamy and rich base, while the Parmesan cheese adds a nice salty flavor. The chopped kale adds a nice depth of flavor and a bit of texture, and the nutmeg provides a warm and aromatic flavor.

The cooking process is also important. We'll be baking the cannelloni in a hot oven to melt the cheese and cook the pasta. This will help create a crispy and golden brown crust on top, while keeping the inside creamy and delicious.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients. The most important ones are the ricotta cheese, Parmesan cheese, and mozzarella cheese. You'll also need some chopped kale, nutmeg, and pasta. Make sure to use high-quality ingredients to get the best flavor and texture.

When shopping for the ingredients, look for fresh and high-quality produce. Choose a good quality ricotta cheese that is creamy and rich, and a Parmesan cheese that is salty and nutty. You can use fresh or frozen kale, depending on what's available.

1 lb (450g) pastaLook for a good quality pasta that will hold its shape and texture. You can use any type of pasta you like, but cannelloni tubes work best for this recipe.
2 cups (475ml) ricotta cheeseChoose a high-quality ricotta cheese that is creamy and rich. You can also use a combination of ricotta and cottage cheese for a lighter texture.
1 cup (115g) grated Parmesan cheeseParmesan cheese adds a nice salty flavor to the filling. You can also use other types of cheese, such as mozzarella or cheddar, but Parmesan works best.
1 cup (115g) shredded mozzarella cheeseMozzarella cheese melts well and adds a creamy texture to the filling. You can also use other types of cheese, such as cheddar or provolone.
2 cups (200g) chopped kaleChoose fresh and high-quality kale for the best flavor and texture. You can use any type of kale you like, but curly kale works best for this recipe.
1 tsp (5g) nutmegNutmeg adds a warm and aromatic flavor to the filling. You can also use other spices, such as cinnamon or basil, but nutmeg works best.
1 tsp (5g) saltSalt enhances the flavor of the filling and helps to bring out the flavors of the other ingredients.
1/2 tsp (2g) black pepperBlack pepper adds a nice flavor and texture to the filling. You can also use other types of pepper, such as white pepper or cayenne pepper, but black pepper works best.
2 tbsp (30g) olive oilOlive oil helps to prevent the pasta from sticking together and adds a nice flavor to the dish.
1 cup (240ml) marinara sauceMarinara sauce adds a nice flavor and moisture to the dish. You can use homemade or store-bought sauce, depending on your preference.

Ingredients for Kale And Ricotta Cannelloni

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeCutting boardColander or strainerInstant-read thermometer9x13 inch baking dish

How to Make Kale And Ricotta Cannelloni

1
Preheat the oven to 375°F (190°C).
2
Cook the pasta al dente, then drain and set aside.
3
In a large skillet, heat the olive oil over medium heat. Add the chopped kale and cook until wilted, about 5 minutes.
4
In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, nutmeg, salt, and pepper. Mix well to combine.
5
Add the cooked kale to the cheese mixture and stir to combine.
6
Stuff each pasta tube with the cheese and kale mixture, placing them in a single layer in the baking dish.
7
Pour the marinara sauce over the stuffed pasta, making sure they are all coated.
8
Cover the dish with aluminum foil and bake for 25 minutes.
9
Remove the foil and top with additional mozzarella cheese. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10
Remove from the oven and let rest for 10-15 minutes before serving.
11
Serve hot, garnished with additional parsley or basil if desired.

Expert Tips

Use high-quality ingredients for the best flavor and texture.
Don't overcook the pasta, as it will become mushy and unappetizing.
Add the kale to the cheese mixture just before stuffing the pasta, as it will help to prevent the kale from becoming soggy.
Use a variety of cheeses for a rich and creamy filling.
Let the dish rest for 10-15 minutes before serving, as it will help the cheese to set and the flavors to meld together.
Serve with a side of garlic bread or a green salad for a well-rounded meal.
Experiment with different types of cheese and spices to create a unique flavor profile.

Common Mistakes to Avoid

Overcooking the pasta, which can make it mushy and unappetizing.
Not using high-quality ingredients, which can affect the flavor and texture of the dish.
Not letting the dish rest before serving, which can cause the cheese to be runny and the flavors to be unbalanced.
Not using enough cheese, which can make the filling dry and flavorless.
Not cooking the kale enough, which can make it tough and bitter.
Not using the right type of pasta, which can affect the texture and flavor of the dish.

Variations and Substitutions

Add some diced ham or bacon to the cheese mixture for a meaty twist.
Use different types of cheese, such as goat cheese or feta, for a unique flavor profile.
Add some chopped spinach or collard greens to the cheese mixture for added nutrition.
Use gluten-free pasta for a gluten-free option.
Add some diced tomatoes or bell peppers to the cheese mixture for added flavor and moisture.
Use a variety of spices, such as basil or oregano, to create a unique flavor profile.
Add some grated carrots or zucchini to the cheese mixture for added nutrition and flavor.

What to Serve With Kale And Ricotta Cannelloni

This kale and ricotta cannelloni is perfect for a weeknight dinner or a special occasion. Serve it with a side of garlic bread or a green salad for a well-rounded meal.

You can also serve it with a variety of other dishes, such as roasted vegetables or grilled meats. The possibilities are endless, and the dish is sure to be a hit with anyone who tries it.

Garlic breadGreen saladRoasted vegetablesGrilled meatsSauteed spinachGrilled asparagus

Make-Ahead, Storage, Freezing and Reheating

This dish can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply assemble the dish, cover it with plastic wrap, and refrigerate until ready to bake.

You can also freeze the dish for up to 3 months. Simply assemble the dish, cover it with plastic wrap, and place it in a freezer-safe bag. When ready to bake, thaw the dish overnight in the refrigerator and bake as directed.

To reheat the dish, simply bake it in the oven at 350°F (180°C) for 15-20 minutes, or until the cheese is melted and bubbly. You can also reheat it in the microwave, but be careful not to overheat the dish.

When reheating the dish, make sure to check the temperature of the cheese to ensure it reaches a safe internal temperature of 165°F (74°C). This will help to prevent foodborne illness and ensure the dish is safe to eat.

Frequently Asked Questions

What type of pasta is best for this recipe?

Cannelloni tubes work best for this recipe, but you can also use other types of pasta, such as penne or rigatoni.

Can I use frozen kale instead of fresh?

Yes, you can use frozen kale instead of fresh. Simply thaw the kale and squeeze out as much water as possible before using it in the recipe.

How do I prevent the pasta from sticking together?

To prevent the pasta from sticking together, make sure to cook it al dente and then rinse it with cold water. You can also add a little bit of olive oil to the pasta to help prevent it from sticking.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply assemble the dish, cover it with plastic wrap, and refrigerate until ready to bake.

How do I reheat the dish?

What is the internal temperature of the cheese when it is fully cooked?

The internal temperature of the cheese should reach 165°F (74°C) when it is fully cooked. This will help to prevent foodborne illness and ensure the dish is safe to eat.

Can I use gluten-free pasta for this recipe?

Yes, you can use gluten-free pasta for this recipe. Simply substitute the gluten-free pasta for the regular pasta and cook it according to the package instructions.

How do I prevent the cheese from becoming too brown?

To prevent the cheese from becoming too brown, make sure to cover the dish with aluminum foil during the baking time. You can also reduce the oven temperature to 325°F (165°C) to prevent the cheese from browning too quickly.

The Full Recipe

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