Baked Spinach Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 486.7 μg | (811 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,345 mg | (34 %) | ||
| Calcium | 742 mg | (74 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the béchamel
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- For the cannelloni
- 500 grams Spinach
- salt
- 1 garlic clove
- 300 grams Ricotta cheese
- 100 grams freshly grated Parmesan
- freshly ground peppers
- 14 cannellini beans (dry)
Preparation steps
Step 1
For the tomato sauce: Peel and mince garlic. Heat oil in a pan and cook garlic. Add tomatoes and season with oregano, basil, salt, pepper and sugar. Simmer for 5 minutes and season to taste.
Step 2
For the béchamel: Melt butter in a pan. Dust with flour and sauté about for 1-2 minutes, stirring constantly. Deglaze with milk and simmer for 3-4 minutes, stirring constantly. Season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Step 3
For the cannelloni: Rinse spinach and blanch in salted water. Shock in ice water, drain, squeeze and mince. Peel and press garlic. Drain ricotta and stir in spinach, garlic and half the Parmesan. Season with salt and pepper.
Step 4 and 5
Stir ricotta mixture well and stuff into cannelloni.
Step 6
Spread some tomato sauce onto the bottom of the baking dish, place half of the cannelloni on it and drizzle with béchamel. Repeat, ending with béchamel. Sprinkle with remaining Parmesan and bake for about 45 minutes.
Remove and serve warm.
