
Cannelloni with Spinach
Cannelloni with spinach is a typical dish of Italian tradition, particularly from the Emilia-Romagna region. This delicious pasta filled with ricotta and spinach is baked in the oven with a soft béchamel sauce and a touch of grated cheese. A tasty first course perfect for a family dinner or special guests.
Ingredients
- Cannelloni pasta
16Squares16Squares - Grated parmesan cheese
25G25G - Butter
50G50G - Béchamel sauce
1Cup1Cup - For the filling:
- Cooked meat
200G200G - Spinach
300G300G - Cooked ham
100G100G - Egg
11 - Grated parmesan cheese
25G25G - Nutmegto taste
- Saltto taste
- For the béchamel sauce:
- Margarine (or butter)
50G50G - Flour
50G50G - Milk
50Cl50Cl - Nutmegto taste
- Saltto taste
- Pepperto taste
Preparation
- 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 out on a dry cloth
- STEP 3 OF 7
Clean and wash the spinach, boil, squeeze, and chop them 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 butter flakes and bake au gratin in the oven (200 degrees)
Suggestions
Pot
Pan
Bowl
Cooker
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 250.67 |
Carbohydrates (g) | 39.96 |
of which Sugars (g) | 2.9 |
Fat (g) | 6.41 |
of which Saturates (g) | 2.78 |
Protein (g) | 10.19 |
Fiber (g) | 1.08 |
Sale (g) | 0.07 |
- Proteins10.19g·18%
- Carbohydrates39.96g·69%
- Fats6.41g·11%
- Fibers1.08g·2%