Filled Pasta Tubes
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
540
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 409 mg | (41 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomato sauce
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (crushed)
- 28 ozs canned Tomatoes
- 1 tsp sugar
- salt
- For the filling
- 18 ozs Spinach
- 2 cups Ricotta cheese
- 1 egg (beaten)
- salt
- freshly ground Black pepper
- grated Nutmeg
- For the cannelloni
- 9 ozs cannellini beans
- To finish
- 3 Tbsps grated Parmesan
- To garnish
- Arugula
Preparation
Kitchen utensils
1 Small pot, 1 Kitchen scale, 1 Teaspoon, 2 Bowls, 1 Wooden spoon, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Dough scraper, 1 Wire rack, 1 große Bowl, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Tea strainer
Preparation steps
1.
For the tomato sauce: heat the olive oil in a pan and cook the onion and garlic until soft and translucent. Add the tomatoes and sugar and season well with salt. Simmer for 1 hour, then set aside.
2.
Heat the oven to 200°C (180°C fan) 400°F, gas 6. Grease a large baking dish.
3.
For the filling: put the spinach into a pan with just the water clinging to the leaves. Heat over a medium heat until it wilts. Drain, refresh in cold water, drain again and squeeze out excess water.
4.
Roughly chop the spinach and mix with the ricotta. Stir in the egg and season with salt, pepper and nutmeg.
5.
Spoon into a piping bag and squeeze the filling into the cannelloni tubes. Alternatively, spoon the filling into the tubes.
6.
Spoon a layer of tomato sauce over the base of the baking dish.
7.
Place the cannelloni tubes side by side in the baking dish on top of the tomato sauce. Pour over the remaining tomato sauce and sprinkle with the grated parmesan.
8.
Bake for 30-35 minutes until bubbling. Sprinkle with a little black pepper and garnish with rocket.
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