Cannelloni with Spinach Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 391.1 μg | (652 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,263 mg | (32 %) | ||
| Calcium | 531 mg | (53 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the sauce
- 1 onion
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 400 grams crushed Tomatoes (canned)
- 1 tsp dried oregano
- salt
- 1 pinch sugar
- freshly ground peppers
- For the pasta
- 400 grams Spinach
- salt
- 1 garlic clove
- 350 grams Ricotta cheese
- 50 grams grated Parmesan
- 1 egg
- freshly ground peppers
- 250 grams cannellini beans
- 150 grams Mozzarella
Preparation steps
For the sauce, peel onion and chop finely. Heat oil in a pan and fry onion briefly. Add tomato paste, mix in and then add crushed tomatoes tomatoes. Simmer for 10 minutes while stirring occasionally. Finally add oregano, mix and season with salt, sugar and pepper.
Preheat the oven to 200°C (approximately 400°F).
Spread approximately half of the sauce in a baking dish.
For the pasta, rinse spinach, trim and blanch in a pot of boiling salted water. Drain, rinse with cold water and drain again. Then squeeze liquid from spinach with hands and chop. Peel garlic and chop finely. Mix ricotta in a bowl with garlic, Parmesan and egg. Add spinach, mix in and season with salt and pepper. Fill a piping bag with a large tip with spinach-cheese mixture and fill cannelloni with spinach-cheese mixture. Place filled cannelloni in a baking dish. Pour remaining sauce over cannelloni and top with sliced mozzarella. Bake in the oven for approximately 45 minutes until golden brown. Serve immediately.
