Spinach Cannelloni with Béchamel Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 383.2 μg | (639 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams fresh Spinach
- 1 garlic clove
- 1 onion
- 75 grams Pine nuts
- 100 grams Bacon (french bacon pieces)
- salt
- freshly ground peppers
- Nutmeg
- 150 grams Ricotta cheese
- 12 cannellini beans
- butter (for the baking dish)
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 400 milliliters milk
Preparation steps
Preheat the oven to 200°C (approximately 375°F). Rinse the spinach, remove stems, and spin dry. Peel the garlic and onion and chop finely. Toast the pine nuts in a dry pan, remove and set aside.
Sauté the lardons in the pan, add the garlic and onion. Add the spinach and season with salt, pepper and nutmeg. Remove from heat and let cool. Chop coarsely and mix with the ricotta and pine nuts. Season with salt, pepper and nutmeg.
Fill the cannelloni with the spinach mixture and lay side by side in a buttered baking dish. Melt the butter in a saucepan, sprinkle in the flour, and mix together. Cook briefly, then pour in the milk. Mix vigorously using a whisk to avoid lumps.
Season with salt, pepper, and nutmeg and simmer the sauce for about 5 minutes until thickened slightly. Pour the béchamel sauce over the cannelloni and bake for about 30 minutes. Cool slightly, and serve cut into slices.
