Cannelloni Au Gratin with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 397.1 μg | (662 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 826 mg | (83 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 38 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams Spinach
- salt
- 2 garlic cloves
- 4 Tbsps Pine nuts
- 250 grams Ricotta cheese
- 150 grams cream cheese
- 100 grams grated Parmesan
- 2 eggs
- 1 Tbsp Semolina
- 16 cannellini beans
- Fat (for greasing the dish)
- 50 grams Shredded cheese
- 1 small onion
- 20 grams butter
- 2 cans Tomatoes (peeled and cut into pieces)
- ½ tsp oregano
- 1 tsp Basil
- peppers (freshly ground)
- 150 milliliters Whipped cream
Preparation steps
Rinse the spinach, trim, and blanch in boiling salted water. Drain, wash the spinach with cold water and drain again. Then squeeze out the excess water from the spinach with hands and chop coarsely.
Peel and crush the garlic. Toast the pine nuts in a dry pan, then chop finely. Mix the chopped pine nuts and spinach with crushed garlic.
Mix the ricotta with the cream cheese, semolina, Parmesan and eggs and season with salt and pepper.
Pour the cheese mixture into a piping bag with large hole at tip and pipe the mixture out firmly into the cannelloni pasta. Place the cannelloni pasta in a greased baking dish and sprinkle with shredded cheese.
Peel the onion, chop finely and saute in a hot pan with melted butter for about 2 minutes. Add in the tomatoes, oregano and basil, and add in the cream. Let simmer for about 3-5 minutes. Season with salt and pepper. Pour this sauce over the cannelloni pasta in baking dish.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35-40 minutes. Remove from the oven and serve.
