Cannelloni with Cream Cheese Filling

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Cannelloni with Cream Cheese  Filling
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 51 min.
Ready in
Calories:
441
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie441 cal.(21 %)
Protein19 g(19 %)
Fat35 g(30 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.6 mg(47 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate36 μg(12 %)
Pantothenic acid0.1 mg(2 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C6 mg(6 %)
Potassium314 mg(8 %)
Calcium393 mg(39 %)
Magnesium59 mg(20 %)
Iron1.1 mg(7 %)
Iodine21 μg(11 %)
Zinc1.7 mg(21 %)
Saturated fatty acids15.1 g
Uric acid11 mg
Cholesterol80 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 handful Arugula
salt
80 grams Walnut
1 garlic clove
400 grams Ricotta cheese
80 grams grated Goat cheese (such as Ibores)
freshly ground peppers
8 cannellini beans (uncooked)
soft butter (for the baking sheet)
150 milliliters Vegetable broth
How healthy are the main ingredients?
Ricotta cheeseWalnutGoat cheeseArugulasaltgarlic clove

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Rinse the arugula, trim and blanch in salted water. Rinse in ice water, drain, pat dry and finely chop. Set aside some of the walnuts for garnishing and chop the rest. Peel the garlic and chop finely. Mix well the ricotta, 2 tablespoons of grated cheese, garlic and walnuts. Mix in the arugula and season with salt and pepper. Pour the mixture into a piping bag. Fill the cannelloni with the filling and put side by side in a buttered baking sheet. Pour in the broth and sprinkle with the remaining grated cheese. Bake in the oven for about 25 minutes. The noodles in between now and then pour the broth.

3.

Arrange on plates, garnish with walnuts and serve. If desired, briefly mitrösten in the oven.

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