340 g | spinach, washed and drained | 12 cups | |
1 | onions, finely chopped | 200 g | |
1 1/2 tbsp | olive oil | 23 mL | |
2 1/2 tbsp | butter, unsalted | 35 g | |
4 tbsp | white flour (all purpose) | 30 g | |
2 cups | milk, partly skimmed, 2% | 500 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 3/4 cup | ricotta cheese | 360 g | |
3/4 cup | Parmesan cheese, grated | 40 g | |
2 | eggs size large | ||
1 pinch | nutmeg | ||
12 | cannelloni | 120 g |
The cannelloni pasta does not require any precooking before filling. However, it may be cooked 4 min in boiling water. This operation reduces the final baking to just 15 min.
The complete dish may be assembled a couple days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.
per 1 serving (450 g)
Amount % Daily Value |
Calories 510 |
Fat 24 g 37 % |
Saturated
12.1 g
63 % |
Cholesterol 150 mg |
Sodium 480 mg 20 % |
Carbohydrate 46 g 15 % |
Fibre 4 g 14 % |
Sugars 10 g |
Net Carbs 42 g |
Protein 28 g |
Vitamin A 145 % |
Vitamin C 15 % |
Calcium 56 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Milk and Alternatives | ½ |
Meat and Alternatives | 2 |
Fats | 3 ½ |
I made this with home-made pasta and used frozen spinach, but didn't change anything else. It was delicious! There was a perfect amount of sauce and the cook time was right on. I baked it uncovered.
We are unsure about whether or not to cover the dish in the oven. The box that the cannelloni came in says to cover for 45 minutes. We ended up pre-cooking for 2 minutes, uncovering for 15 minutes (until we read the cannelloni box), covering for 20 minutes and then uncovering for an additional 10 minutes.
I made it this way then I made it with sweet potatoes and rosemary instead of spinach and nutmeg and it was delicious as well.