Stuffed Cannelloni Pasta with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 500 grams Pumpkin
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 125 milliliters Vegetable broth
- 2 eggs
- 75 grams cream cheese
- peppers
- Nutmeg
- ground ginger
- butter (for the mold)
- 250 grams cannellini beans
- 400 grams Tomatoes
- Basil (to sprinkle)
Preparation steps
Rinse the eggplant, cut into slices, season with salt, and let stand for 5 minutes. Cut the pumpkin flesh into pieces. Peel the onion and garlic, and finely chop.
Heat 2 tablespoons olive oil in a pan and saute the onion and garlic in it. Add the pumpkin and saute. Pour the broth, cover the pan, and cook for about 10 minutes until soft (stir occasionally to avoid burning!).
Pat the eggplant slices dry and fry in the remaining olive oil in a pan on both sides, remove from the pan, and chop into small pieces.
Mash the pumpkin mixture with a fork and mix with the eggplant. Add the eggs, cream cheese, ground nutmeg and ginger, and season with salt and pepper.
Grease a casserole with butter. Fill the cannelloni pasta with the pumpkin-eggplant mixture, and place the stuffed pasta next to each other into the greased casserole.
Rinse the tomatoes, cut out the stalk, cut into slices and place it over the stuffed cannelloni. Season with salt and pepper, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 40 minutes. Serve sprinkled with basil.
