Ricotta and Spinach Cannelloni with Slow Tomato Sauce
63 min 1 serving 550 kcal · 28.8 g proteinLevel: Expert
The nutritionist's note
Forty minutes uncovered turns the sauce from acidic to sweet by concentration, with no added sugar. Squeezing the spinach is essential: its water loosens the filling and waterlogs the dish.
Ingredients
1 serving
- cannelloni55 g
- ricotta90 g
- fresh spinach150 g
- tomato sauce150 g
- grated parmesan17.5 g
- garlic4 g
- olive oil6 g
Method
- 1
Simmer the tomato sauce for 40 minutes uncovered with the garlic and basil.
- 2
Squeeze the cooked spinach to remove all its water, then mix with the ricotta.
- 3
Fill the cannelloni with a piping bag for even filling.
- 4
Coat with sauce, cover with parmesan and bake for 30 minutes at 180 °C. Finish with a drizzle of olive oil (6 g).
Nutrition facts
per serving
| Energy | 550 kcal |
|---|---|
| Protein | 28.8 g |
| Carbohydrates | 53.4 g |
| Fat | 23.2 g |
| Fibre | 6.5 g |
| Iron | 3.7 mg |
| Vitamin B12 | 0.7 µg |
Potential allergens
- gluten
- lactose
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