Filled Pasta Tubes

Name: Filled Pasta Tubes
Total time: 2 h 10 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 onion (finely chopped); 3 cloves garlic cloves (crushed); 28 ozs canned Tomatoes; 1 tsp sugar; salt; 18 ozs Spinach; 2 cups Ricotta cheese; 1 egg (beaten); salt; freshly ground Black pepper; grated Nutmeg; 9 ozs cannellini beans; 3 Tbsps grated Parmesan; Arugula

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Health Score:

81 / 100

Difficulty:

moderate

Difficulty

Preparation:

2 h. 10 min.

Preparation

Calories:

540

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	540 cal.	(26 %)
Protein	25 g	(26 %)
Fat	22 g	(19 %)
Carbohydrates	59 g	(39 %)
Sugar added	2 g	(8 %)
Roughage	6.2 g	(21 %)

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more nutritional values

Vitamin A	0.5 mg	(63 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	2.8 mg	(23 %)
Vitamin K	61.3 μg	(102 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	8.7 mg	(73 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	127 μg	(42 %)
Pantothenic acid	1.2 mg	(20 %)
Biotin	13.3 μg	(30 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	47 mg	(49 %)
Potassium	904 mg	(23 %)
Calcium	409 mg	(41 %)
Magnesium	89 mg	(30 %)
Iron	2.5 mg	(17 %)
Iodine	34 μg	(17 %)
Zinc	1.9 mg	(24 %)
Saturated fatty acids	12.3 g
Uric acid	70 mg
Cholesterol	129 mg
Complete sugar	13 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the tomato sauce: 1 Tbsp olive oil; 1 onion (finely chopped); 3 cloves garlic cloves (crushed); 28 ozs canned Tomatoes; 1 tsp sugar; salt

For the filling: 18 ozs Spinach; 2 cups Ricotta cheese; 1 egg (beaten); salt; freshly ground Black pepper; grated Nutmeg

For the cannelloni: 9 ozs cannellini beans

To finish: 3 Tbsps grated Parmesan

To garnish: Arugula

How healthy are the main ingredients?

Tomato Ricotta cheese Spinach Parmesan garlic clove olive oil

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Preparation

Kitchen utensils

1 Small pot, 1 Kitchen scale, 1 Teaspoon, 2 Bowls, 1 Wooden spoon, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Baking sheet, 1 Parchment paper, 1 Dough scraper, 1 Wire rack, 1 große Bowl, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Tea strainer

Preparation steps

For the tomato sauce: heat the olive oil in a pan and cook the onion and garlic until soft and translucent. Add the tomatoes and sugar and season well with salt. Simmer for 1 hour, then set aside.

Heat the oven to 200°C (180°C fan) 400°F, gas 6. Grease a large baking dish.

For the filling: put the spinach into a pan with just the water clinging to the leaves. Heat over a medium heat until it wilts. Drain, refresh in cold water, drain again and squeeze out excess water.

Roughly chop the spinach and mix with the ricotta. Stir in the egg and season with salt, pepper and nutmeg.

Spoon into a piping bag and squeeze the filling into the cannelloni tubes. Alternatively, spoon the filling into the tubes.

Spoon a layer of tomato sauce over the base of the baking dish.

Place the cannelloni tubes side by side in the baking dish on top of the tomato sauce. Pour over the remaining tomato sauce and sprinkle with the grated parmesan.

Bake for 30-35 minutes until bubbling. Sprinkle with a little black pepper and garnish with rocket.

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