Recipes from Italy · by Silvana Nava★ 5.0 (1)
Gluten-free Leek cannelloni Recipe
NUTRITION · PER SERVING35M COOK
CAL 28%·PRO 54%
CARBS 34G24% OF CAL
3G FIBER0G ADDED0G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 35G57% OF CAL
20G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Leek tubes substituting for pasta cannelloni, filled with ricotta and Parmigiano, baked in creamy sauce. Elegant and delicate with subtle nutmeg notes.
mainitalianpasta🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 leeks (large)
- ½ cup Parmigiano (grated for topping cannelloni)
- 250 g Ricotta cheese (1 cup)
- 2 eggs
- 100 g Parmigiano (~1 cup, grated )
- 1 lemon (organic )
- nutmeg ( to taste)
- salt (a pinch)
- 500 ml milk (~2 cups, fresh and whole )
- 50 g butter (1.8 oz (~½ stick), unsalted )
- 50 g flour (1.8 oz (⅓ cup), all-purpose )
- ¼ teaspoon salt
- nutmeg (freshly grated )
At a glance
PER SERVING · TIME 35M
CAL 28%·PRO 54%
CARBS 34G24% OF CAL
3G FIBER0G ADDED0G INTRINSIC22G OTHER10G TOTAL SUGAR
FAT 35G57% OF CAL
20G SAT15G 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
- 15m
- Cook
- 20m
- Sodium
- 1111mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 716mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.