Recipes from Italy · by Silvana Nava★ 5.0 (3)
Cannelloni di Magro (Spinach and Ricotta Cannelloni)
NUTRITION · PER SERVING120M COOK
CAL 36%·PRO 61%
CARBS 63G35% OF CAL
7G FIBER13G SUGAR43G OTHER
FAT 39G49% OF CAL
18G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tubes of pasta stuffed with spinach and ricotta, baked in a creamy béchamel and tomato sauce. A classic Italian special occasion dish.
mainitalianpasta🥧 baking dish🍲 stockpot🥄 saucepan🌀 blender♨️ grill🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 cannelloni
- 500 ml milk (- 2 cups)
- 40 g unsalted butter (-1.4 oz)
- 40 g all-purpose flour (-1.4 oz)
- ¼ teaspoon salt
- nutmeg (- to taste)
- 300 g spinach (- 11 oz)
- 250 g ricotta (- 9 oz)
- 100 g grated Parmigiano Reggiano (- 1 cup)
- 1 medium egg
- salt (- to taste)
- black pepper (- to taste)
- 500 ml tomato passata (strained tomatoes) (- 2 cups)
- 1 small onion
- 3 tablespoons extra virgin olive oil
At a glance
PER SERVING · TIME 120M
CAL 36%·PRO 61%
CARBS 63G35% OF CAL
7G FIBER13G SUGAR43G OTHER
FAT 39G49% OF CAL
18G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 20m
- Cook
- 40m
- Sodium
- 962mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 774mg
- Calcium
- 675mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.