Baked Pasta with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 486 μg | (810 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 549 mg | (55 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams Spinach
- 1 onion
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
- 250 grams Ricotta cheese
- 150 grams cooked ham (Diced)
- 16 tubular pasta (for cannelloni)
- 400 grams crushed Canned tomatoes
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 60 grams grated pecorino romano
Preparation steps
Rinse and trim spinach. Still dripping wet, blanch in boiling salted water. Drain, rinse with cold water and let drain again. Squeeze spinach to remove liquid and finely chop.
Peel, dice and sauté onion in hot oil. Add spinach, cook briefly and season with salt, pepper and nutmeg. Stir in ricotta and ham and season to taste.
Stuff pasta with spinach and ricotta mixture. Pour crushed tomatoes into a greased ovenproof dish and season to taste. Place stuffed pasta in sauce.
In a saucepan, cook butter until foamy. Stir in flour and sauté until slightly darkened. Whisk in milk, bring to a boil and simmer briefly. Season with salt, pepper and nutmeg. Stir in cheese. Pour sauce over pasta and bake in preheated oven at 200°C convection (approximately 400°F) until top is golden, about 40 minutes.
