Baked Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the white sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- freshly grated Nutmeg (freshly grated)
- 80 grams grated Parmesan
- 60 grams grated Gruyere
- 1 Tbsp butter
- Fat (for the baking dish)
- For the pasta
- 250 grams uncooked cannellini beans
- For the filling
- 5 Tbsps olive oil
- 500 grams mixed Ground meat
- 1 onion
- 1 garlic clove
- ½ stalk Celery
- 1 small carrot
- salt (and)
- freshly ground peppers
- 1 tsp sweet ground paprika
- 2 tsps Tomato paste
- 2 egg yolks
- For the tomato sauce
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 350 grams canned Tomatoes (puree)
Preparation steps
For the filling, heat the oil in a wide pot. Add the minced meat and brown until crumbly.
Meanwhile, peel the onion and garlic and finely chop both.
Trim the celery and the carrot and cut into very fine cubes.
Add the vegetables to the meat, mix well and cook for a few minutes.
Season with salt, pepper and paprika. Add the tomato paste and about 6 tablespoons of water to make a spreadable mixture.
Remove the pan from the heat and let cool. Once cooled, add the egg yolk and mix well.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish.
Using a spoon, stuff the filling into the Cannelloni.
For the tomato sauce, peel the shallot and garlic, chop finely and fry in oil. Add the tomato puree and simmer about 5 minutes over medium heat. Season with salt and pepper.
For the white sauce, melt the butter, stir in the flour, sauté and stir in the milk gradually. Let the sauce simmer for 10 minutes, season with salt, pepper and nutmeg and stir in half of the Parmesan.
Divide the sauce among individual serving sized casserole dishes, place the cannelloni on top, drizzle with the tomato sauce, sprinkle the cheese on top and cover with small pieces of butter. Bake until golden brown, about 30 minutes.
Serve with broccoli and garnish with crispy toasted breadcrumbs.
