4 Serves
79 Mins
Heat olive oil in a saucepan over medium heat and sauté minced garlic for one minute until fragrant.
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MexicanVitamin E
5 mg / 15 mgVitamin K
631 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
1 µg / 2.4 µgFolate
433 µg / 400 µgCalcium
1222 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
263 mg / 420 mgPhosphorus
928 mg / 1,250 mgPotassium
2311 mg / 4,700 mgSodium
2258 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
12 g / 28 gSugar
12 g / 50 gSaturated Fat
19 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Stir in the sugar, vinegar, and crushed tomatoes, then season with salt and pepper. Simmer the sauce for 20 minutes until thickened, then stir in fresh basil leaves.
Divide the prepared tomato sauce into two shallow ovenproof baking dishes.
In a small bowl, whisk together the mascarpone cheese and milk until smooth, then season to taste.
Place fresh spinach in a colander and pour boiling water over it to wilt. Once cooled, squeeze out all excess moisture and chop roughly.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, and parmesan cheese. Season the mixture with salt, pepper, and nutmeg.
Preheat the oven to 200°C. Using a piping bag, fill the cannelloni tubes with the spinach and cheese mixture.
Arrange the filled tubes in the prepared baking dishes, top with the mascarpone sauce, and sprinkle with additional parmesan and mozzarella cheese.
Bake for 30 to 35 minutes until the top is golden and bubbling. Let the dish rest for 5 minutes before serving.
22
g54
g58
g
Nigerian