Mushroom and Kale Cannelloni

Cook Time 1 hour

Servings 4 - 6


2 tbsp extra virgin olive oil
1 onion, finely diced
3 clove garlic, crushed
1 tsp dried oregano leaves
250g mushrooms of your choice  – sliced
100ml white wine
2 cups kale leaves – picked and shredded
400g ricotta cheese
2 egg yolks
100g grated cheddar cheese, reserving a handful
Pinch nutmeg
Handful chopped fresh basil or parsley,
Pinch salt
1 packet of fresh lasagne sheets
500ml of freshly made tomato pasta sauce


Preheat oven to 170°C and lightly grease a baking dish with oil.

In a non-stick fry pan heat the olive oil and sauté the onions until soft. Add the garlic. Add the mushrooms and continue to cook for 5 minutes on high heat. Now add the shredded kale and mix around the pan with a wooden spoon so it wilts. Add the oregano. Next pour in the wine. Stir until the liquid evaporates completely. Season. Allow to cool.

In a small bowl, combine ricotta, egg, salt, pepper, nutmeg and cheddar. Introduce the kale mixture.  

Lay the pasta sheets onto a floured surface and spoon 2 heaped tablespoons of ricotta mix onto the pasta and roll up into cannelloni tube. Try not to overlap the pasta too much and trim the excess if required.

Pour ¼ of the pasta sauce into the base of the baking dish. Add a few leaves of basil. Place tubes into baking dish in a single layer. Pour the remaining tomato sauce over filled tubes ensuring you cover all the pasta.

Drizzle over olive oil, sprinkle with freshly ground black pepper and sprinkle the reserved cheese.

Cover and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 5-10 minutes, or until top is browned and pasta is tender when tested with a skewer.


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