Stuffed Cheesy Pasta Rolls

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Stuffed Cheesy Pasta Rolls
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
1385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,385 kcal(66 %)
Protein104.73 g(107 %)
Fat52.55 g(45 %)
Carbohydrates147.75 g(99 %)
Sugar added0 g(0 %)
Roughage30.33 g(101 %)
Vitamin A12,561.5 mg(1,570,188 %)
Vitamin D0.26 μg(1 %)
Vitamin E27.18 mg(227 %)
Vitamin B₁1.08 mg(108 %)
Vitamin B₂2.69 mg(245 %)
Niacin29.22 mg(244 %)
Vitamin B₆2.72 mg(194 %)
Folate2,516.33 μg(839 %)
Pantothenic acid1.29 mg(22 %)
Biotin11.73 μg(26 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C391.32 mg(412 %)
Potassium9,122.22 mg(228 %)
Calcium2,370.65 mg(237 %)
Magnesium1,045.54 mg(349 %)
Iron35.65 mg(238 %)
Iodine25.5 μg(13 %)
Zinc8.62 mg(108 %)
Saturated fatty acids24.86 g
Cholesterol136.63 mg

Ingredients

for
4
For the filling
2 tablespoons butter
olive oil
2 cloves garlic (chopped)
¼ Nutmeg (grated)
15 cups Spinach
1 ¾ cups Ricotta cheese
4 tablespoons Parmesan (grated)
salt
peppers
12 cannellini beans (or 12 sheets lasagne)
For the tomato sauce
2 tablespoons olive oil
1 clove garlic (chopped)
4 cups canned tomatoes
½ bunch Basil (chopped)
How healthy are the main ingredients?
tomatoRicotta cheeseSpinachParmesanolive oilgarlic

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Make the filling: heat the butter in a large pan with a little oil and cook the garlic for 2 minutes. Add the spinach and nutmeg and stir and toss until the spinach is completely wilted.
3.
Spoon into a sieve and press down firmly with a wooden spoon to extract as much liquid as possible. Once done, finely chop the spinach and leave to cool in a bowl.
4.
Stir in the ricotta, Parmesan and seasoning and mix well.
5.
Spoon into the tubes or onto the lasagne sheets and roll up to make 12 cylinders, then lay in a greased baking dish.
6.
Make the tomato sauce: heat the oil in a pan and add the garlic and tomatoes. Leave to simmer, topped up with ½ a can of water, for 10 minutes, then add the basil and season.
7.
Spoon over the cannelloni and bake for around 15-20 minutes until bubbling.