Cannelloni Stuffed with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 982 μg | (1,637 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 438 μg | (146 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 2,058 mg | (51 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams cannellini beans (pre-cooked)
- 1 kilogram baby Spinach
- ½ bunch parsley
- 100 grams Ricotta cheese
- olive oil (cold pressed)
- 500 grams canned Tomatoes
- 2 garlic cloves
- 1 small onion
- 1 carrot
- salt
- freshly ground peppers
- freshly grated Nutmeg
- ½ tsp Ground cinnamon
- butter
Preparation steps
Rinse spinach and place dripping wet into a big pot, cook on medium heat for a few minutes. Drain in a colander, collecting cooking liquid. Chop spinach coarsely. Combine spinach with ricotta and 1-2 tablespoons of spinach liquid and season with salt and pepper to taste.
Peel garlic and halve lengthwise. Peel onion and chop finely. Peel carrot and chop. Heat 3 tablespoons of olive oil in a saucepan and saute onion, garlic and carrot on low heat. Add 150 ml (approximately 5 ounces) of water and tomatoes and bring to a boil. Reduce heat and simmer for 5-6 minutes on low heat. Season with salt, pepper, nutmeg and cinnamon.
Butter baking dish and spread a ladle of tomato sauce in it. Stuff cannelloni with spinach and layer in the baking dish.Top each cannelloni with remaining tomato sauce. Dot with remaining butter and bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes.
Heat 3 tablespoons of oil in a small pan and cook parsley stalks, drain on paper towels and season with a little salt.
Arrange cannelloni on a plate and garnish with fried parsley. If desired, sprinkle with grated Parmesan or Pecorino and serve.
