Cannelloni with Spinach and Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,031 cal. | (49 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 254.6 μg | (424 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 569 mg | (57 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams chopped Spinach (frozen)
- 150 grams button Mushroom
- 200 grams Feta
- 80 grams black Olives (pitted)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 500 grams mixed Ground meat
- 150 milliliters dry white wine
- 1 Tbsp freshly chopped thyme
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- olive oil (for the pan)
- 250 grams cannellini beans
- 350 milliliters Beef broth
- 125 grams grated Hard cheese (such as Emmentaler)
Preparation steps
Defrost spinach. Trim mushrooms and cut into small cubes. Cut feta into small cubes and drain. Chop olives. Peel onion and garlic and chop both. Heat oil in a pot and fry meat until crumbly and slightly browned. Add onion and garlic, fry briefly, add mushrooms and continue frying while stirring. Add olives and wine. Simmer for about 5 minutes. Remove from heat. Add spinach. Allow to cool slightly and then add feta, thyme and 2 tablespoons creme fraiche, mix and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Brush a baking dish with oil. Fill the cannelloni with spinach and ground meat mixture and place into the baking dish. Cover remaining spinach and ground meat mixture over filled pasta. Mix broth in a bowl with remaining creme fraiche and cheese and season with salt and pepper. Pour creme fraiche mixture over pasta. Bake in the oven for about 40 minutes. Serve immediately.
