Baked Stuffed Pasta Tubes
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 293.9 μg | (490 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 530 mg | (53 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomato sauce
- 1 Tbsp olive oil
- 1 clove garlic cloves (finely chopped)
- 2 ½ cups canned Tomatoes (chopped)
- ½ tsp dried oregano
- ½ tsp dried Basil
- 1 pinch sugar
- For the béchamel
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 ⅔ cups milk
- Nutmeg (freshly ground)
- For the cannelloni
- 15 cups Spinach
- 1 clove garlic cloves (crushed)
- 1.333 cups Ricotta cheese (drained)
- 1 cup fresh Parmesan (grated)
- 14 cannellini beans (not pre-cooked)
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.
