Baked Spinach Cannelloni

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Baked Spinach Cannelloni
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
502
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie502 cal.(24 %)
Protein25 g(26 %)
Fat30 g(26 %)
Carbohydrates31 g(21 %)
Sugar added1 g(4 %)
Roughage5 g(17 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.4 μg(2 %)
Vitamin E3.7 mg(31 %)
Vitamin K486.7 μg(811 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate245 μg(82 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.8 μg(42 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C90 mg(95 %)
Potassium1,345 mg(34 %)
Calcium742 mg(74 %)
Magnesium138 mg(46 %)
Iron5.3 mg(35 %)
Iodine63 μg(32 %)
Zinc3.3 mg(41 %)
Saturated fatty acids18.2 g
Uric acid102 mg
Cholesterol89 mg
Complete sugar12 g

Ingredients

for
4
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)
For the tomato sauce
1 garlic clove
1 Tbsp olive oil
500 grams diced Tomatoes (canned)
½ tsp dried oregano
½ tsp dried Basil
salt
freshly ground peppers
1 pinch sugar
How healthy are the main ingredients?
SpinachTomatoRicotta cheeseParmesanolive oilsugar

Preparation steps

1.

Step 1

2.

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.

3.

Step 2

4.

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).

5.

Step 3

6.

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.

7.

Step 4 and 5

8.

Stir ricotta mixture well and stuff into cannelloni.

9.

Step 6

10.

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.