Vegetarian Cannelloni
Vegetarian Cannelloni - Cannelloni - A delicious cheese filling under a blanket of tomato sauce
Healthy, because
Even smarter
Nutritional values
This dish not only tastes great, but it also contains high amounts of potassium, zinc, iron and calcium, ensuring strong bones, strong nerves, and a strong immune system. Additionally, the vitamin C in the tomato sauce contributes to better absorption of the iron from the spinach and helps boost the immune system.
If you replace the normal cannelloni with whole wheat cannelloni, the pasta not only tastes more hearty, it also satiates longer due to the valuable fiber and ensures good digestion.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 187 mg |
Ingredients
- Ingredients
- 14 ozs Spinach
- salt
- 2 slices Whole Wheat Toast
- 5 ozs Ricotta cheese
- Nutmeg
- 2 eggs
- peppers
- 10 cannellini beans
- butter (for the baking dish)
- 1 pint Tomato sauce
- 1 oz Parmesan
Kitchen utensils
Preparation steps
Rinse spinach and spin dry. Cook briefly in a pot of boiling salted water just until wilted, then rinse with cold water, drain and squeeze firmly to remove excess liquid.
Finely chop the spinach with a large knife.
Toast the bread and finely chop.
Drain the ricotta. Grate the nutmeg. Mix together spinach, breadcrumbs, ricotta and eggs in a bowl. Generously season with salt, pepper and nutmeg.
Place the spinach mixture in a piping bag and cut off the tip.
Pipe the filling into the pasta tubes. Place in a buttered baking dish (approximately 9 x 6 inches) and spread tomato sauce to top.
Bake on middle rack of preheated oven at 350°F until heated through and bubbling, about 35 minutes; after 20 minutes, finely grate the Parmesan and sprinkle over the cannelloni.
Let cool 5 minutes before serving.
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