Of which 15.1 g sugars and 19.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (ricotta) · Calcium (ricotta and milk) · Vitamin K (spinach)
Allergens gluten, egg, milk
Cannelloni ricotta e spinaci
Baked, with tomato sauce and béchamel
Pasta tubes filled with ricotta and spinach, laid on tomato sauce, covered in béchamel and baked until golden. It's the Sunday oven dish in half of Italy, and the classic vegetarian filled pasta. Rolled from fresh lasagna sheets, the cannelloni come out thinner and more tender than with dried tubes.
Ingredients
- 250 g (9 oz) fresh egg lasagna sheets (or 12 dried cannelloni tubes)
- 400 g (14 oz) drained ricotta
- 400 g (14 oz) raw spinach, cleaned
- 60 g (2 oz) Parmigiano Reggiano
- 50 g (1¾ oz) whole egg, without the shell
- 0.3 g nutmeg
- 4 g salt for the filling
- 500 g (1 lb) canned peeled tomatoes with their juice
- 25 g (1 oz) extra-virgin olive oil
- 4 g garlic
- 40 g (1½ oz) unsalted butter
- 40 g (1½ oz) wheat flour
- 500 g (1 lb) whole milk
- 40 g (1½ oz) Parmigiano Reggiano, for the topping
- water and coarse salt for cooking the pasta, as needed
- salt, to taste — for the tomato sauce and the béchamel
Method
- Cook the spinach in boiling water for 2 min, drain, cool in cold water, squeeze hard and chop.
- Mix with the ricotta, Parmigiano, egg, nutmeg and salt.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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