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Spinach and Ricotta Cannelloni

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1027.3763
Energy (kCal)10032.2963
Carbohydrates (g)1025.0143
Total fats (g)191.7891
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180C ( 350F ). | 2. Put spinach in a colander and squeeze out excess water. | 3. Mix ricotta, nutmeg, pine nuts and half the parmesan in a big bowl. | 4. Lay a sheet of lasagne out and spoon a quarter of the ricotta mix along along the longer edge. Roll lengthways to make a long sausage shape and place into an oblong lasagne dish, cutting to fit if you have to. | 5. Repeat with rest of mix and sheets. Spoon the tomato sauce over the cannelloni and season with pepper. | 6. Cover with foil and cook for 25-30 mins, til pasta is tender and sauce is bubbling. To serve, spoon over remaining hot sauce, extra parmesan and basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 300 g thawed frozen 66.0 11.7 6.6 0.9
    ricotta cheese 400 g reduced fat 696.0 12.16 45.04 51.92
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374
    parmesan cheese 30 grated 8880.0 960.0 960.0 120.0
    lasagna 4 3.84 0.5760000000000001 0.284 0.092
    pasta sauce 300 g 270.0 38.1 13.11 7.14
    black pepper ground - - - -
    basil leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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