Stuffed Pasta Tube Bake
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 397.4 μg | (662 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 81 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)
- 20 cups Spinach
- 1 ¾ cups Ricotta cheese
- 2 Tbsps Parmesan (grated)
- salt
- peppers
- In addition
- 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.
3.
Add the spinach and nutmeg and stir and toss until the spinach is completely wilted.
4.
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. 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 minutes until bubbling.
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