Cannelloni Pasta with Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 387.8 μg | (646 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 542 mg | (54 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Spinach
- 1 garlic clove
- 100 grams grated Parmesan
- 1 Tbsp olive oil
- 2 Tbsps Pine nuts
- 200 grams Ricotta cheese
- 1 egg
- 16 Manicotti or cannellini beans
- 1 sm can crushed Tomatoes
- 1 small onion
- 20 grams butter
- 1 sprig fresh rosemary
- salt
- freshly ground peppers
- Fat (for the baking dish)
Preparation steps
Rinse the spinach, trim, and blanch in a boiling salted water. Drain, cool in ice water, drain again and squeeze any excess water. Chop the spinach coarsely. Peel and mince the garlic. Toast the pine nuts in a dry pan and chop.
Mix together the ricotta, egg, garlic, pine nuts and spinach. Season with salt and pepper.
Transfer the ricotta mixture to a piping bag and fill the cannelloni. Place the cannelloni in a greased baking dish. Dollop the remaining cheese mixture over the pasta rolls. Bake in an oven preheated to 200°F (approximately 400°F) for about 35 minutes.
For the tomato sauce, peel and dice the onion. Chop the rosemary. Heat the butter in a saucepan and sauté the onion until translucent. Add the tomatoes and rosemary and simmer over low heat for about 8 minutes. Season with salt and pepper. Top the finished pasta with tomato sauce and serve.
