Cannelloni with bacon and kale

Total time: 45m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 617 Kcal, 29g Protein, 44g Carbohydrates, 36g Fat


  • Filling
  • 1 onions, finely chopped
  • 150 g washed, prepared kale, finely chopped
  • 1 tin chopped tomatoes (approx. 400 g)
  • 150 g diced bacon
  • a little pepper
  • 0.25 tsp salt
  • 60 g grated Parmesan
  • Cannelloni
  • 2 rolls rolls of pasta dough
  • Sauce
  • a little pepper
  • 200 g crème fraîche
  • a little nutmeg
  • 60 g grated Parmesan
  • 0.25 tsp salt
  • Utensils
  • One greased ovenproof dish (approx. 2 l)

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  • Filling

    Gently fry the diced bacon in a frying pan until crispy, remove from the pan. Sauté the onion and kale in the bacon fat for approx. 2 mins., leave to cool. Return the bacon to the pan and mix in. Pour the juice from the tomatoes into the prepared dish. Mix the tomatoes with the kale mixture and cheese, season.
  • Cannelloni

    Cut each piece of pasta dough into four equal pieces. Spread the filling on top. Roll up from the side, place the cannelloni on the tomato juice in the dish.
  • Sauce

    Mix the crème fraîche with the cheese, season. Spread the sauce over the cannelloni. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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