Kale & Ricotta Cannelloni

with Roasted Carrots

60 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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. For a seasonal side, roasted carrots are dressed in honey and red wine vinegar—a nod to sweet and sour agrodolce sauce. (Chefs, you may receive grated or shaved parmesan, and green curly, dark green lacinato, or red kale!)

See Plans

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until tender when pierced with a fork. While the carrots roast, in a bowl, combine the honey (kneading the packet before opening) and half the vinegar. Remove the roasted carrots from the oven and top with the honey-vinegar mixture. Carefully toss to coat. Season with salt and pepper to taste. Set aside in a warm place.

2 Prepare the remaining ingredients:

While the carrots continue to roast, remove and discard the stems of the kale; roughly chop the leaves. Peel the garlic; roughly chop 1 clove. Finely chop the remaining clove; using the side of your knife, smash until it resembles a paste (or use a zester). Halve the mozzarella cheese; small dice 1 half, keeping the other half whole. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the almonds.

3 Cook the kale & make the filling:

While the carrots continue to roast, add the chopped 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, remove the cooked kale. Carefully 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 constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and as much of the red pepper flakes as you’d 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. Turn off the heat; season with salt and pepper to taste.

5 Cook the pasta & assemble the cannelloni:

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

6 Bake the cannelloni & serve your dish:

Bake the cannelloni 14 to 16 minutes, or until the cheese is melted and lightly browned. Remove from the oven; let stand for 2 minutes. Garnish with the parmesan cheese. Top the roasted carrots with the chopped almonds. Enjoy!