4 Serves
96 Mins
Preheat your oven to 190°C and grease a baking dish with a small amount of olive oil.
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Vitamin E
4 mg / 15 mgVitamin K
582 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
407 µg / 400 µgCalcium
1263 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
191 mg / 420 mgPhosphorus
984 mg / 1,250 mgPotassium
1186 mg / 4,700 mgSodium
1352 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
8 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a large bowl, combine the ricotta cheese, spinach, and seasonings to create the filling.
Stuff the cannelloni pasta tubes with the prepared mixture and arrange them in the baking dish.
Pour the marinara sauce over the pasta and sprinkle with mozzarella cheese.
Bake in the preheated oven for 60 minutes until the pasta is tender and the cheese is bubbly and golden.
45
g90
g25
g
Italian
Italian