Stuffed Cannelloni Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 795 cal. | (38 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,481 mg | (37 %) | ||
| Calcium | 560 mg | (56 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 750 grams carrots
- 1 onion
- 3 garlic cloves
- 100 grams cooked ham (thinly sliced)
- 1 Tbsp vegetable oil
- 1 sm can Tomatoes (about 400 grams)
- 200 grams mixed Ground meat
- salt
- freshly ground pepper
- 1 tsp dried oregano
- 1 scoop Mozzarella (125 grams)
- 100 grams Parmesan (grated)
- 500 milliliters milk
- 250 milliliters Vegetable broth
- 50 grams Whipped cream
- 60 grams Pastry flour
- Nutmeg
- 250 grams cannellini beans
- butter (for the mold)
Preparation steps
Peel the carrot and cut into small cubes. Peel the onion and finely chop. Peel and crush the garlic. Cut the ham into thin strips.
Heat the oil in a frying pan and saute the onion and ham in it. Add the carrots, garlic, half the tomatoes and the ground meat, and saute over medium heat while stirring until the liquid is almost evaporated. Season with salt, pepper and oregano. Remove the pan from heat and allow to cool slightly.
Cut the mozzarella into small cubes.
For the sauce, mix the milk with vegetable roth, cream and flour in a bowl with the electric hand mixer. Mix in the Parmesan and nutmeg, and season with salt.
Stuff the ground meat mixture equally into each cannelloni. Place the stuffed cannelloni next to each other closely in a buttered baking dish.
Spread the remaining tomatoes over cannelloni. Pour the sauce over the cannelloni and sprinkle with mozzarella cubes.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes, until the surface is browned.
