Vegetarian Stuffed Pasta Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 295.1 μg | (492 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 537 mg | (54 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cannelloni
- 15 cups Spinach
- 2 cloves garlic cloves (finely chopped)
- 1.333 cups Ricotta cheese (drained)
- 1 egg
- 1 cup fresh Parmesan (grated)
- Nutmeg (freshly grated)
- 16 cannellini beans (not pre-cooked)
- For the béchamel
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 ⅔ cups milk
- Nutmeg (freshly grated)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Briefly blanch the spinach in salted water. Quench in iced water, drain and squeeze out the moisture, then finely chop. Add the garlic and ricotta, the egg and half of the parmesan and mix well. Season with ground black pepper, nutmeg and salt (if necessary). Mix the ingredients to form a smooth, spreadable paste. Spoon into a piping bag and pipe into the cannelloni.
3.
For the béchamel sauce, melt the butter in a saucepan, dust the flour over the top and cook for 1-2 minutes, stirring. Pour in the milk and simmer for 3-4 minutes, stirring. Season to taste with salt, ground black pepper and nutmeg.
4.
For the tomato sauce, fry the shallot in a pan in hot oil for 1-2 minutes. Add the tomatoes and simmer for around 5 minutes. Season with salt and ground black pepper.
5.
To assemble the dish, spread some of the tomato sauce over the base of the casserole dish. Place half the cannelloni tubes on top and drizzle with béchamel. Repeat this process, finishing with the béchamel. Sprinkle over the remaining parmesan and bake in the oven for around 45 minutes.
