Soul Food

Classic Cannelloni

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Classic Cannelloni
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
513
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie513 cal.(24 %)
Protein25 g(26 %)
Fat22 g(19 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E6.4 mg(53 %)
Vitamin K298.9 μg(498 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.7 mg(50 %)
Folate204 μg(68 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C92 mg(97 %)
Potassium1,256 mg(31 %)
Calcium250 mg(25 %)
Magnesium123 mg(41 %)
Iron5.5 mg(37 %)
Iodine22 μg(11 %)
Zinc2.2 mg(28 %)
Saturated fatty acids11.8 g
Uric acid157 mg
Cholesterol51 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
250 grams cannellini beans (not precooked)
For the filling
150 grams raw ham
300 grams Spinach
200 grams Ricotta cheese
For the sauce
800 grams Tomatoes
l Vegetable broth
2 tsps Tomato paste
1 onion
½ bunch Basil
Fat (for the pan)
2 Tbsps vegetable oil
thyme (for garnish)
How healthy are the main ingredients?
TomatoSpinachRicotta cheesehamTomato pasteBasil

Preparation steps

1.

For the filling, rinse spinach thoroughly and drain. Place spinach in a pan and cook over medium heat, drain and squeeze liquid from spinach. Finely chop ham, mix with spinach in a bowl and season with salt and pepper. Add ricotta and mixture. Fill cannelloni with ricotta mixture with a spoon and place side by side in a greased pan. For the sauce, blanch tomatoes in a pot of hot water, drain, rinse with cold water, drain again, peel, quarter, remove seeds and finely chop. Peel onion, chop finely and fry in oil.

2.

Add tomatoes to a pot, cover and let simmer for 8 minutes over medium heat. Add broth, stir in tomato paste and simmer. Rinse basil leaves, chop finely and add to the pot. Pour tomato sauce over cannelloni and bake in a preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Serve with thyme sprigs.