Photo: Chiara Conti
Spinach and ricotta cannelloni recipe
9 ingredients
25 min + 45 min
2 people
openrecipes
"I grew up more or less in a vegetarian household because my sister was veg. This dish rapidly became a family favourite."
Estimated Nutrition (whole recipe, rough)
740
Calories
45g
Protein
34g
Fat
62g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 250 baby spinach
- g fresh ricotta cheese
- 500 finely grated parmesan cheese
- g grated cheddar cheese
- 35 egg yolks
- g crushed garlic
- 75 large lemon, finely grated zest only
- g dried cannelloni pasta tubes
- 2 tomato passata (puréed tomatoes) or pasta sauce (have an extra bottle on hand in case)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes