Vegetarian Stuffed Pasta Bake

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Vegetarian Stuffed Pasta Bake
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1729
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,729 kcal(82 %)
Protein132.46 g(135 %)
Fat62.64 g(54 %)
Carbohydrates181.71 g(121 %)
Sugar added0 g(0 %)
Roughage29.08 g(97 %)
Vitamin A12,651.8 mg(1,581,475 %)
Vitamin D2.16 μg(11 %)
Vitamin E27.96 mg(233 %)
Vitamin B₁1.13 mg(113 %)
Vitamin B₂2.96 mg(269 %)
Niacin33.58 mg(280 %)
Vitamin B₆2.68 mg(191 %)
Folate2,520.77 μg(840 %)
Pantothenic acid1.65 mg(28 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂1.49 μg(50 %)
Vitamin C379.07 mg(399 %)
Potassium9,490.61 mg(237 %)
Calcium2,982.17 mg(298 %)
Magnesium1,052.49 mg(351 %)
Iron35.63 mg(238 %)
Iodine63.89 μg(32 %)
Zinc9.26 mg(116 %)
Saturated fatty acids31.71 g
Cholesterol215.47 mg

Ingredients

for
4
For the cannelloni
15 cups Spinach
2 cloves garlic (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 tablespoons butter
2 tablespoons all-purpose flour
1 ⅔ cups milk
Nutmeg (freshly grated)
For the tomato sauce
1 shallot (finely chopped)
1 tablespoon olive oil
2 ½ cups canned tomatoes (chopped)
How healthy are the main ingredients?
tomatoRicotta cheeseSpinachParmesangarlicolive oil

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.