An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (13)
Spinach Ricotta Cannelloni
NUTRITION · PER SERVING55M COOK
CAL 35%·PRO 72%
CARBS 57G33% OF CAL
5G FIBER41G OTHER11G TOTAL SUGAR
FAT 37G48% OF CAL
17G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tubes filled with spinach and ricotta, baked in a creamy white sauce and topped with Parmesan. A classic Italian vegetarian main.
mainitalianpasta🥧 baking dish🍲 stockpot🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 12 cannelloni tubes (oven ready, fresh or dry)
- 1 tablespoon butter
- 1 cup spinach (cooked and well drained)
- 1 cup ricotta cheese
- 1 cup freshly grated parmigiano (divided)
- 1 large egg
- 1-2 dashes pepper
- ¼ teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour (all purpose)
- 1-2 dashes pepper (if desired)
- 2 cups milk (whole or 2%)
At a glance
PER SERVING · TIME 55M
CAL 35%·PRO 72%
CARBS 57G33% OF CAL
5G FIBER41G OTHER11G TOTAL SUGAR
FAT 37G48% OF CAL
17G SAT20G 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
- 30m
- Cook
- 25m
- Sodium
- 1159mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 809mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.