Stuffed Cannelloni with Lamb
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
727
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 610 mg | (61 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 dried cannellini beans
- 2 Tbsps olive oil
- 1 small onion (finely chopped)
- ½ carrot (diced)
- 2 medium Mushrooms (chopped)
- 1 cup minced lamb
- 1 cup canned Tomatoes (chopped)
- 2 Bell pepper (finely sliced)
- ⅔ cup Goat cheese (diced)
- 2 sprigs thyme (to garnish)
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Sieve, 1 große Non-stick pan, 1 großer Pot, 1 Wooden spoon, 1 Measuring cups, 1 Citrus juicer
Preparation steps
1.
Bring a large pan of salted water to the boil and cook the cannelloni according to the packet instructions.
2.
Meanwhile make the sauce: heat the oil in a wide pan and gently cook the onion until translucent. Add the carrots and mushrooms, cook for 2 minutes then add the minced lamb. Turn the heat up and stir until the meat is browned all over.
3.
Add the tomatoes, reduce the heat and cook gently for 20 minutes.
4.
Heat the oven to 200C (180C fan) 400F, gas 6.
5.
When the cannelloni is cooked, drain and refresh under cold running water. Dry carefully on kitchen paper.
6.
Carefully stuff the cannelloni with the sauce and place in an ovenproof dish. Spoon over remaining
7.
sauce and cover with tin foil.
8.
Bake for about 15 minutes then serve with the peppers and goats cheese scattered on top.
