Stuffed Cannelloni with Bolognese
You can use a teaspoon to stuff the cannelloni, as instructed below. Or, to stuff the cannelloni easily, spoon the filling into a large, heavy-duty sealable plastic bag. Push the filling down into one corner of the bag, forcing out any air at the same time. Twist the bag several times where the filling ends. Then snip off the corner of the bag with scissors and squeeze the filling through the hole into the cannelloni.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 Tbs. plus 1/2 tsp. salt
- 1/2 lb. cannelloni pasta
- 1 1/2 lb. baby spinach, coarsely chopped
- 1/2 cup water
- 3 cups fresh ricotta cheese
- 2 egg yolks, lightly beaten
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly ground pepper
- 1 cup grated Parmigiano-Reggiano cheese
- 4 cups Bolognese sauce (see related recipe at left)