Photo: Eaters Collective
Cannelloni Florentine
22 ingredients
30 min + 2 hr 10 min
4 servings
openrecipes
"A delicious dish of veal stuffed cannelloni in a quick marinara sauce."
Estimated Nutrition (whole recipe, rough)
670
Calories
24g
Protein
28g
Fat
78g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 1 (8 ounce) package cannelloni pasta
- 8 ounces ground veal
- 2 carrots, chopped
- 1/2 stalk celery, chopped
- 1/2 yellow onion, chopped
- 10 ounces spinach, rinsed and chopped
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup roma (plum) tomatoes, diced
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 tablespoons chopped fresh basil
- 1 (16 ounce) can Italian-style diced tomatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 leaves fresh basil, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes