Spinach Cannelloni Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 393.1 μg | (655 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,504 mg | (38 %) | ||
| Calcium | 525 mg | (53 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the sauce
- 1 onion
- 2 Tbsps olive oil
- 400 grams Ground meat
- 2 Tbsps Tomato paste
- 400 grams crushed Tomatoes
- 1 tsp dried oregano
- salt
- 1 pinch sugar
- peppers (freshly ground)
- For the noodles
- 400 grams Spinach
- salt
- 1 garlic clove
- 350 grams Ricotta cheese
- 50 grams grated Parmesan
- 1 egg
- peppers (Freshly ground)
- 8 size cannellini beans 250 g (approximately 9 ounces)
- To finish
- 150 grams Mozzarella
Preparation steps
For the sauce, peel the onion and chop finely. Warm the oil in a pan over medium-high heat. Add the onions and cook until soft. Add the ground meat and cook until crumbly. Stir in the tomato paste and the crushed tomatoes. Simmer, stirring occasionally, until thickened, about 20 minutes. Add the oregano and season with salt, sugar, and pepper.
Preheat the oven to 200° C (approximately 395° F) top and bottom heat.
Spoon about half the sauce into the bottom of a baking dish. Spread in an even layer.
For the cannelloni, rinse the spinach until clean, drain, and blanch in boiling salted water for 1 minute. Transfer to a colander, pour cold water over the top to stop the cooking process, and drain well. Then squeeze the spinach to remove any excess water. Chop coursely. Peel the garlic and chop finely. Place the ricotta in a bowl and stir in the garlic, Parmesan, and egg. Add the spinach and stir to combine. Season with salt and pepper. Pour the spinach-cheese mixture into a piping bag with large tip and fill the cannelloni. Then place the stuffed cannelloni in a baking dish. Pour the remaining sauce over the cannelloni and top with the sliced mozzarella. Bake in the oven until golden brown, about 45 minutes.
