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Recipe by
Cannelloni with spinach are a typical dish of Italian tradition, especially from the Emilia-Romagna region. This delicious stuffed pasta with ricotta and spinach is baked au gratin with a soft béchamel sauce and a touch of grated cheese. A tasty first course perfect for a family dinner or for special guests.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Cook the pasta in salted water until al dente, drain it and rinse it in cold water
Step 2 of 7: Lay it on a dry tea towel
Step 3 of 7: Clean and wash the spinach, boil it, squeeze it dry and chop it together with the meat and cooked ham
Step 4 of 7: Mix in the egg, Parmesan, a little salt and nutmeg
Step 5 of 7: Spread this filling over the cannelloni pasta, roll them up and place them in a buttered baking dish
Step 6 of 7: Prepare the béchamel sauce and pour it hot over the cannelloni
Step 7 of 7: Sprinkle with plenty of Parmesan and flakes of butter and gratinate in the oven (200 degrees)
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving448 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,208 kJ767 kcal | 717 kJ171 kcal |
| Fat | 37.81 g | 8.45 g |
| of which saturated fatty acids | 15.71 g | 3.51 g |
| Carbohydrates | 67.89 g | 15.17 g |
| of which sugars | 11.95 g | 2.67 g |
| Fibre | 3.49 g | 0.78 g |
| Protein | 38.13 g | 8.52 g |
| Salt | 0.67 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
