Stuffed Cheesy Pasta Rolls
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(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 302.2 μg | (504 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 998 mg | (25 %) | ||
| Calcium | 458 mg | (46 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 2 Tbsps butter
- olive oil
- 2 cloves garlic cloves (chopped)
- ¼ Nutmeg (grated)
- 15 cups Spinach
- 1 ¾ cups Ricotta cheese
- 4 Tbsps Parmesan (grated)
- salt
- peppers
- 12 cannellini beans (or 12 sheets lasagne)
- For the tomato sauce
- 2 Tbsps olive oil
- 1 clove garlic cloves (chopped)
- 4 cups canned Tomatoes
- ½ bunch Basil (chopped)
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.
