Kale & Chorizo Rollatini



Ingredients for 9 people

  • 1 box Barilla® Wavy Lasagne
  • 3 links (7.5-oz.) Mexican chorizo, out of casing
  • 1 lb. ground turkey
  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon oregano
  • 1 (5-oz) package baby kale
  • Salt & black pepper to taste
  • 1 jar Barilla® Chunky Traditional sauce
  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese, low fat, sliced
  • Chopped Basil or parsley for garnish1 box Barilla® Pasta


  1. 1
    Pre-heat oven to 375° F and also bring a large pot of water to a boil
  2. 2
    Sauté chorizo in a large non-stick skillet over medium high heat for 3 minutes. Add ground turkey; brown for 10 minutes. Remove meat mixture from skillet and set aside.
  3. 3
    In the same skillet, heat olive oil; add onion and sauté until translucent, about 6 minutes. Add garlic, oregano, kale, salt, pepper and browned turkey; cook for 5 minutes. Remove from heat and set aside
  4. 4
    Cook pasta according to package directions. Drain and cool. Spray a 13 x 9 inch baking dish with cooking spray.
  5. 5
    Pour ½ of the pasta sauce in the baking dish. Mix ricotta with meat mixture
  6. 6
    Lay lasagna sheet flat; spread 2 tablespoons of the mixture then roll. Place each roll, seam side down, in the baking dish. Pour remaining pasta sauce over the rolls; top with mozzarella cheese
  7. 7
    Bake for 20-25 minutes, until sauce is bubbling. Sprinkle with basil or parsley and serve

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