Cannelloni Casserole
Healthy, because
Even smarter
Nutritional values
Cheese fans, beware: Ricotta is not only a treat for the palate, it is also low in fat and rich in protein. It is also well tolerated and therefore suitable for people with sensitive stomachs and intestines. Another advantage: Italian cream cheese is rich in cell-protecting vitamin E.
If possible we recommend the use of wholemeal cannelloni. Due to the higher fibre content, this variety provides more food for longer and is also good for the digestion.
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 576 mg | (58 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 14 ozs diced Tomatoes (canned)
- 1 tsp dried oregano
- salt
- 1 pinch sugar
- freshly ground peppers
- 14 ozs Spinach
- 1 garlic clove
- 18 ozs Ricotta cheese
- 3 Tbsps grated Parmesan
- 2 eggs
- 8 ozs cannellini beans
Preparation steps
For the sauce, peel onion and chop finely. Heat oil in a pan and fry onion briefly. Add tomato paste, stir and add diced tomatoes. Simmer while stirring occasionally for about 10 minutes. Finally add oregano to the pan, stir and season with salt, sugar and pepper.
Preheat the oven to 400°F.
Spread approximately half the sauce in a baking dish. For the pasta, rinse spinach, trim and blanch in a pot of boiling salted water, drain, rinse with cold water and drain again. Then squeeze liquid from spinach with your hands and chop. Peel garlic and chop finely. Mix ricotta in a bowl with garlic, Parmesan and eggs. Add spinach, mix and season with salt and pepper. Fill a piping bag with a large tip with spinach-cheese mixture and pipe mixture into cannelloni. Arrange filled cannelloni in a baking dish (layer if necessary). Pour remaining sauce over pasta and cook in the preheated oven for about 45 minutes. Serve immediately.
