Ground Beef Cannelloni
Healthy, because
Even smarter
Nutritional values
Beef scores points with plenty of protein and iron for blood formation. Thanks to the vegetables, small and large pasta fans are provided with vitamins, minerals and secondary plant substances. Grated Parmesan cheese topped with grated Parmesan cheese, the dish also provides a calcium kick for strong bones.
If you like, you can also season the vegetable-meat filling with Mediterranean herbs such as rosemary, oregano, basil, sage or lavender. This not only spices up the taste but is also good for your health.
(Percentage of daily recommendation)
| Calorie | 743 cal. | (35 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the filling
- 2 large Tomatoes
- 400 grams Ground beef
- 1 Tbsp olive oil
- 2 onions
- 2 garlic cloves
- 4 tsps Tomato paste
- fresh thyme
- freshly ground peppers
- salt
- 250 grams cannellini beans
- For the béchamel
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 300 milliliters milk
- Nutmeg
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Pour boiling water over the tomatoes, peel and dice. Cook the ground beef in heated olive oil. Peel the onion and garlic, chop finely and add to the ground beef. Sauté 2 minutes. Stir in the diced tomatoes, tomato paste and 1 teaspoon rinsed and finely chopped thyme and season with salt and pepper. Continue to simmer until the mixture is well thickened. Fill the cannelloni with the ground meat and put carefully in a greased casserole.
Froth the butter in a saucepan, stir in the flour and sauté briefly. Stir in the milk, bring to a boil and simmer gently for a few minutes, stirring occasionally. Season with salt, pepper and nutmeg. Pour the béchamel sauce over the filled noodles. Top with grated Parmesan cheese. Dot with knobs of butter. Bake in preheated oven for 30-40 minutes, until bubbling and golden on top. Serve immediately.
