Vegetarian Cannelloni with Tomato
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
653
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 297.9 μg | (497 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,134 mg | (28 %) | ||
| Calcium | 744 mg | (74 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pasta
- 250 grams cannellini beans (not precooked)
- For the filling
- 300 grams Spinach
- 500 grams Ricotta cheese
- 2 eggs
- 2 Tbsps cornstarch
- salt
- freshly ground peppers
- Nutmeg
- For the tomato
- 500 grams Tomatoes (canned)
- 1 shallot
- 3 garlic cloves
- 1 Tbsp olive oil
- 1 tsp sugar
- 100 grams grated Emmentaler cheese
Preparation steps
1.
For the filling, rinse spinach thoroughly, shake dry, saute briefly in a pan over medium heat until wilted, drain, rinse with cold water, drain again and squeeze juice. Chop spinach coarsely and mix in a bowl with grated cheese, cornstarch and eggs and season with salt, pepper and nutmeg. Fill pasta with spinach mixture using a spoon and set pasta side by side in a greased pan.
2.
For the sauce, peel shallots and garlic and chop finely. Heat oil in a pan and saute shallot and garlic briefly. Add tomatoes, mix and simmer over medium heat for about 10 minutes. Add cheese and season to taste with sugar.
3.
Cover pasta with tomato sauce, bake in a preheated oven at 200°C (approximately 400°F) for about 35-45 minutes. Serve hot.
