Vegetarian Stuffed Pasta Bake

Name: Vegetarian Stuffed Pasta Bake
Total time: 1 h 45 min
Yield: 4
Ingredients: 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); 2 Tbsps butter; 2 Tbsps all-purpose flour; 1.667 cups milk; Nutmeg (freshly grated); 1 shallot (finely chopped); 1 Tbsp olive oil; 2.5 cups canned Tomatoes (chopped)

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

456

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

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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

servings

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)

For the tomato sauce: 1 shallot (finely chopped); 1 Tbsp olive oil; 2 ½ cups canned Tomatoes (chopped)

How healthy are the main ingredients?

Tomato Ricotta cheese Spinach Parmesan garlic clove olive oil

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

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.

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.

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.

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.

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