Inside the Rustic Kitchen · by Emily★ 5.0 (22)
Spinach and Ricotta Cannelloni
NUTRITION · PER SERVING75M COOK
CAL 22%·PRO 51%
CARBS 44G40% OF CAL
8G FIBER11G SUGAR24G OTHER
FAT 21G42% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta tubes filled with creamy ricotta and spinach, baked in a simple basil tomato sauce and topped with melting mozzarella. A classic Italian comfort dish that's elegant enough for company.
mainitalianpasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 shallot
- 2 garlic cloves
- 3 1/2 cups (700g) passata/pureed tomatoes
- 1 small bunch basil
- 1/2 tbsp olive oil
- 12.3 oz (350g) ricotta cheese
- 8.8 oz (250g) raw fresh spinach
- 1 egg
- 2 tbsp parmesan (grated)
- 1 pinch of nutmeg
- salt and pepper
- 12 cannelloni pasta tubes
- 4.4 oz (125g) ball of mozzarella
- Extra grating of parmesan
At a glance
PER SERVING · TIME 75M
CAL 22%·PRO 51%
CARBS 44G40% OF CAL
8G FIBER11G SUGAR24G OTHER
FAT 21G42% OF CAL
12G SAT9G 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
- 35m
- Cook
- 40m
- Sodium
- 1148mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 450mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.