Baked Stuffed Pasta Tubes

0
Average: 0 (0 votes)
(0 votes)
Baked Stuffed Pasta Tubes
share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,594 kcal(76 %)
Protein122.4 g(125 %)
Fat58.63 g(51 %)
Carbohydrates167.38 g(112 %)
Sugar added1.05 g(4 %)
Roughage29.01 g(97 %)
Vitamin A12,575.3 mg(1,571,913 %)
Vitamin D1.66 μg(8 %)
Vitamin E26.71 mg(223 %)
Vitamin B₁1.13 mg(113 %)
Vitamin B₂2.9 mg(264 %)
Niacin32.3 mg(269 %)
Vitamin B₆2.67 mg(191 %)
Folate2,510 μg(837 %)
Pantothenic acid1.65 mg(28 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C377.79 mg(398 %)
Potassium9,243.44 mg(231 %)
Calcium2,857.29 mg(286 %)
Magnesium1,052.03 mg(351 %)
Iron35.61 mg(237 %)
Iodine48.89 μg(24 %)
Zinc9.25 mg(116 %)
Saturated fatty acids29.96 g
Cholesterol161.72 mg

Ingredients

for
4
For the tomato sauce
1 tablespoon olive oil
1 clove garlic (finely chopped)
2 ½ cups canned tomatoes (chopped)
½ teaspoon dried oregano
½ teaspoon dried Basil
1 pinch sugar
For the béchamel
2 tablespoons butter
2 tablespoons all-purpose flour
1 ⅔ cups milk
Nutmeg (freshly ground)
For the cannelloni
15 cups Spinach
1 clove garlic (crushed)
1.333 cups Ricotta cheese (drained)
1 cup fresh Parmesan (grated)
14 cannellini beans (not pre-cooked)
How healthy are the main ingredients?
tomatoRicotta cheeseSpinachParmesanolive oilgarlic

Preparation steps

1.
For the tomato sauce, heat the oil in a pan and fry the garlic gently until transparent. Add the tomatoes and season with oregano, basil, salt, ground black pepper and sugar. Simmer to reduce for approx. 5 minutes and check the seasoning.
2.
For the béchamel sauce, melt the butter in a pan and sprinkle the flour over. Fry gently for 1-2 minutes, stirring all the time. Gradually mix in the milk and simmer for 3-4 minutes, stirring continuously. Season with salt, ground black pepper and nutmeg.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Blanch the spinach briefly in salted water. Cool quickly with iced water, drain and press to remove the water. Finally, chop finely. Stir the garlic and the ricotta into the spinach. Mix in half the Parmesan and season with salt and ground black pepper to taste.
5.
Mix all the filling ingredients together and fill the cannelloni with this cream. (A piping bag may be used if wished. )
6.
Spread some of the tomato sauce onto a deep oven-proof dish, place half the cannelloni on top and drizzle béchamel sauce over. Repeat these steps, finishing with béchamel sauce. Sprinkle with the remaining Parmesan and bake for approx. 45 minutes.