Stuffed Pasta Tubes
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- ¼ cup butter
- 1 clove garlic cloves (crushed)
- ½ cup plain flour
- 2 ½ cups milk
- 1 Tbsp grated Parmesan
- For the cannelloni
- 9 ozs Frozen Spinach
- ¾ cup Ricotta cheese
- 1 egg yolk
- 1 Tbsp grated Parmesan
- 8 cannellini beans
Preparation
Kitchen utensils
1 Measuring cups, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Wooden spoon, 1 Muffin tin mit 6 Mulden, 6 Baking cups, 1 Tablespoon, 1 Wire rack, 1 Storage container, 1 Cutting board, 1 Small knife, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 190C(170C in a fan oven) 375F, gas 5.
2.
Heat the butter in a pang, add the garlic, then add the flour, stirring all the time, cook for 1 minute, then gradually pour in the milk. Stir until the sauce thickens.
3.
For the filling, mix togetehr the spinach and ricotta with the egg and the Parmesan and season.
4.
Spoon the mixture into the cannelloni tubes and place in a greased oven proof dish.
5.
Spoon over the sauce, season with a pinch of salt and sprinkle over the Parmesan.
6.
Bake for 30-40 minutes until the cannelloni is tender.
