Recipes · Italian · Pasta
Cannelloni
One serving has 631 kcal and 31 g protein, and at least a fifth of a woman's daily need of vitamin K (347%), selenium (104%), vitamin A (100%), riboflavin (85%), phosphorus (82%) and manganese (75%). Ready in 70 minutes.
- Preparation: 30 min
- Cooking: 40 min
- Makes: 1 serving (414 g)
- Difficulty: Medium
- Diets: Vegetarian, High protein
- Contains: dairy, egg, gluten
Ingredients
- 50 g Pasta, dry
- 100 g Ricotta
- 80 g Spinach, frozen
- 15 g Parmesan cheese
- 15 g Eggs, whole, raw
- 120 g Tomatoes, canned, crushed
- 20 g Mozzarella, low-moisture
- 10 g Olive oil
- 3 g Garlic, raw
- 0.2 g Nutmeg
- 0.5 g Salt
- 0.2 g Black pepper
Method
- Cook the pasta tubes (or sheets, to roll into tubes) in boiling salted water until just al dente, about 8 minutes; drain and let cool slightly.
- Squeeze the spinach dry and mix with the ricotta, parmesan, egg, nutmeg, salt and pepper.
- Warm the garlic in the olive oil, add the crushed tomato and simmer for 10 minutes into a simple sauce.
- Fill the pasta tubes with the ricotta and spinach mixture using a piping bag or spoon.
- Spread a little sauce in a baking dish, arrange the filled tubes on top, cover with the remaining sauce, and scatter with the mozzarella.
- Bake at 190 °C (375 °F) for 25-30 minutes until bubbling and golden. Rest for 5 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 631 kcal | 30% |
| Carbohydrates | 59.6 g | |
| Water | 285 mL | |
| Fiber | 6.4 g | 21% |
| Protein | 31.1 g | 65% |
| Tryptophan | 0.4 g | |
| Threonine | 0.95 g | |
| Isoleucine | 1 g | |
| Leucine | 1.8 g | |
| Lysine | 1.3 g | |
| Methionine | 0.44 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.93 g | |
| Valine | 1.3 g | |
| Histidine | 0.58 g | |
| Fat | 30.9 g | |
| Monounsaturated | 12.9 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 2.2 g | |
| Saturated | 13 g | |
| Trans-Fats | 0.48 g | |
| Cholesterol | 128 mg | |
| Calcium | 693 mg | 69% |
| Copper | 0.53 mg | 59% |
| Iron | 5.4 mg | 30% |
| Magnesium | 146 mg | 47% |
| Manganese | 1.4 mg | 75% |
| Phosphorus | 575 mg | 82% |
| Potassium | 1,047 mg | 22% |
| Selenium | 57 µg | 104% |
| Sodium | 921 mg | |
| Zinc | 3.4 mg | 42% |
| Thiamin (vitamin B1) | 0.65 mg | 59% |
| Riboflavin (vitamin B2) | 0.93 mg | 85% |
| Niacin (vitamin B3) | 5.7 mg | 41% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.58 mg | 45% |
| Folate (vitamin B9) | 268 µg | 67% |
| Cobalamin (vitamin B12) | 1.5 µg | 63% |
| Choline | 108 mg | 25% |
| Vitamin A | 703 µg | 100% |
| Vitamin C | 16.4 mg | 22% |
| Vitamin D (D2 + D3) | 28.1 IU | 5% |
| Vitamin E | 5.7 mg | 38% |
| Vitamin K | 312 µg | 347% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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