Vegetable and Ricotta-Stuffed Collard Rolls with Tomato Sauce

12 large collard leaves, washed well, an 8 ounce container of whole-milk ricotta, 1/4 pound whole-milk mozzarella, cut into 1/4-inch dice, 1 large egg beaten lightly, 1 red bell pepper chopped, 1 can or equivalent white beans rinsed and drained, tomato sauce..............Boil whole collards for 10 mins and then plunge into ice water until filling is ready.  Mix all remaining ingredients together to form a consistent mixture.  Trim collard stem 1/3 of the way up from the bottom, thereby getting rid of the thickest part.  Place two heaping tablespoons of filling at the top of the leaf and roll up tucking in sides as you go.  Place collard parcels in a bed of tomato sauce in a baking dish, and bake for 45 mins at 375 degrees.  Serve with tomato sauce scooped on top, on a bed of whatever you want.  Brown rice shown here.