Classic Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 298.9 μg | (498 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams cannellini beans (not precooked)
- For the filling
- 150 grams raw ham
- 300 grams Spinach
- 200 grams Ricotta cheese
- For the sauce
- 800 grams Tomatoes
- ⅛ l Vegetable broth
- 2 tsps Tomato paste
- 1 onion
- ½ bunch Basil
- Fat (for the pan)
- 2 Tbsps vegetable oil
- thyme (for garnish)
Preparation steps
For the filling, rinse spinach thoroughly and drain. Place spinach in a pan and cook over medium heat, drain and squeeze liquid from spinach. Finely chop ham, mix with spinach in a bowl and season with salt and pepper. Add ricotta and mixture. Fill cannelloni with ricotta mixture with a spoon and place side by side in a greased pan. For the sauce, blanch tomatoes in a pot of hot water, drain, rinse with cold water, drain again, peel, quarter, remove seeds and finely chop. Peel onion, chop finely and fry in oil.
Add tomatoes to a pot, cover and let simmer for 8 minutes over medium heat. Add broth, stir in tomato paste and simmer. Rinse basil leaves, chop finely and add to the pot. Pour tomato sauce over cannelloni and bake in a preheated oven at 200°C (approximately 400°F) for about 35-40 minutes. Serve with thyme sprigs.
