Photo: Chiara Conti
Spinach & Ricotta Cannelloni
18 ingredients
Serves 2
openrecipes
This is such a wonderfully light and super-tasty cannelloni
Estimated Nutrition (whole recipe, rough)
733
Calories
31g
Protein
50g
Fat
40g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- • 2 knobs of butter
- olive oil
- • 2 cloves of garlic, peeled and finely sliced
- • a large handful of fresh marjoram or oregano, roughly chopped
- • ¼ of a nutmeg, grated
- • 8 large handfuls of spinach, thoroughly washed
- • a handful of fresh basil, stalks chopped, leaves ripped
- • 2 x 400g tins of good-quality plum tomatoes, chopped
- • sea salt and freshly ground black pepper
- • a pinch of sugar
- 400g crumbly ricotta cheese
- • 2 handfuls of freshly grated Parmesan cheese
- • 16 cannelloni tubes
- 200g mozzarella, broken up
- for the white sauce
- • 1 x 500ml tub of crème fraîche
- • 3 anchovies, finely chopped
- • 2 handfuls of freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes