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Kale & Ricotta Cannelloni Fill 1 Created with Sketch.

with Roasted Acorn Squash

  • Group Created with Sketch.
    55-65 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 560 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To achieve the classic flavors of this Italian-American favorite, you’ll fill fresh pasta sheets with hearty kale and two types of cheese: smooth ricotta and melty mozzarella.

Kale & Ricotta Cannelloni with Roasted Acorn Squash
  • 12 Fresh Pasta Sheets
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 1 bunch Kale
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Honey
  • ¼ cup Parmesan Cheese
  • 8 Carrots
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Red Wine Vinegar
  • 1 cup Part-Skim Ricotta Cheese
  • ½ lb Fresh Mozzarella Cheese

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Heat a large pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the squash. Cut off and discard the squash ends; carefully peel. Halve the squash lengthwise. Scoop out and discard the seeds and pulp. Cut each half lengthwise into 1/2-inch-thick pieces. Transfer the squash to the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. While the squash roasts, in a bowl, combine the honey (kneading the packet before opening) and half the vinegar. Remove the roasted squash from the oven and top with the honey-vinegar mixture. Carefully toss to coat. Season with salt and pepper to taste. Transfer to a serving dish. Set aside in a warm place.

2 Prepare the remaining ingredients:

While the squash roasts, wash and dry the remaining fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop 1 garlic clove. Peel and finely chop the remaining garlic clove; using the flat side of your knife, smash it until it resembles a paste (or use a zester). Halve the mozzarella cheese; small dice 1 half, leaving the remaining half whole. Place the tomatoes in a bowl; gently break apart with your hands.

Prepare the remaining ingredients:
Make the filling:
3 Make the filling:

While the squash continues to roast, add the kale to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Leaving the pot of water boiling, using a slotted spoon or strainer, thoroughly drain the kale and pat dry with paper towels. Transfer to a large bowl; stir in the ricotta cheese, garlic paste, remaining vinegar, diced mozzarella cheese, and a drizzle of olive oil. Season with salt and pepper to taste.

4 Make the sauce:

While the kale cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and as much of the red pepper flakes as you like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 10 to 11 minutes, or until slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Cook the pasta & assemble the cannelloni:
5 Cook the pasta & assemble the cannelloni:

While the sauce cooks, separate the pasta sheets. Add to the same pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Carefully transfer to a work surface. Spread about half of the sauce into the bottom of a baking dish. Divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling. Carefully transfer to the baking dish, seam side down. Evenly top with the remaining sauce and remaining mozzarella cheese (tearing into bite-sized pieces before adding). Drizzle with olive oil and season with salt and pepper.

6 Bake the cannelloni & serve your dish:

Bake the cannelloni 13 to 15 minutes, or until browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Divide the baked cannelloni between 4 dishes. Garnish with the parmesan cheese. Garnish the roasted squash with the almonds. Enjoy!

Bake the cannelloni & serve your dish: