Cannelloni Stuffed with Spinach and Ricotta

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Cannelloni Stuffed with Spinach and Ricotta
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein22 g(22 %)
Fat31 g(27 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.6 mg(38 %)
Vitamin K364.8 μg(608 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate203 μg(68 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.1 μg(38 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C69 mg(73 %)
Potassium1,127 mg(28 %)
Calcium463 mg(46 %)
Magnesium100 mg(33 %)
Iron4.3 mg(29 %)
Iodine44 μg(22 %)
Zinc2.2 mg(28 %)
Saturated fatty acids13 g
Uric acid83 mg
Cholesterol145 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
300 grams fresh Spinach
1 garlic clove
1 shallot
1 Tbsp olive oil
salt
freshly ground peppers
Nutmeg
400 grams Ricotta cheese
1 egg yolk
3 Tbsps Semolina flour
3 Tbsps freshly grated Parmesan
500 grams diced Tomatoes (canned)
1 tsp dried oregano
12 cannellini beans
1 scoop Mozzarella (125 grams)
200 grams mixed Lettuce (such as sorrel, curly endive, nasturtiums)
4 Tbsps olive oil
2 Tbsps White vinegar
How healthy are the main ingredients?
TomatoRicotta cheeseSpinachMozzarellaolive oilParmesan

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Trim spinach, rinse and spin dry. Peel garlic and shallots and chop finely. Heat oil in a pan and sauté garlic and shallots until translucent. Add spinach, mix and season with salt and pepper. Place spinach mixture on a work surface, coarsely chop and mix in a bowl with ricotta, egg yolks, semolina and Parmesan and season again with salt, pepper and nutmeg. Place 2/3 of tomatoes in a baking dish and season with salt, pepper and oregano. 

2.

Fill a piping bag with a large tip with spinach-ricotta mixture and fill cannelloni with it. Place filled cannelloni in the baking dish, cover with remaining tomatoes and sliced mozzarella and season again with salt, pepper and oregano. Bake in the preheated oven for 25-30 minutes. Meanwhile, trim lettuce, rinse, spin dry and tear into bite sized pieces. Mix oil in a bowl with vinegar and season with salt and pepper. Place prepared lettuce in a bowl and mix with vinaigrette. Serve salad with baked cannelloni.

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