Stuffed Cannelloni with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 680 mg | (68 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 1 carrot
- 1 onion
- 1 stalk Celery
- 8 Tbsps olive oil
- ⅛ l Beef broth (from a jar)
- 500 grams Radicchio
- 1 Zucchini
- 50 grams Bacon
- 250 grams Ricotta cheese
- 1 bunch Basil
- 100 grams Butter cheese
- 20 cooked cannellini beans
- 60 grams grated Parmesan
- salt (and pepper)
Preparation steps
Blanch tomatoes in a pot of hot water, drain, rinse with cold water, peel and finely chop. Peel onion and finely chop. Peel carrot, trim as needed and finely chop. Heat 3 tablespoons of oil in a pan and fry prepared vegetables. Add tomatoes and season with salt and pepper. Add broth, cover and simmer over low heat for 20 minutes. Rinse radicchio and cut into fine strips. Rinse zucchini and cut lengthwise into thin strips. Peel garlic and finely chop. Cut bacon into cubes. Heat 3 tablespoons of oil in a pan and fry garlic and bacon for a few minutes. Add zucchini and radicchio and fry. Finely dice munster cheese. Finely chop basil and mix in a bowl with ricotta, add vegetables and munster cheese to the bowl, mix and season with salt and pepper. Fill cannelloni with ricotta mixture using a teaspoon. Place stuffed cannelloni in a greased baking dish, cover with tomato sauce and sprinkle with Parmesan.
Drizzle with remaining oil and bake for 30 minutes in a preheated 200°C (approximately 400°F). Serve immediately.
