We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Gourmet Spinach and Ricotta Stuffed Cannelloni
Gourmet Spinach and Ricotta Stuffed Cannelloni

Gourmet Spinach and Ricotta Stuffed Cannelloni
A sophisticated Italian-inspired dish with a creamy spinach and ricotta filling, baked in a rich tomato sauce.
Gourmet Spinach and Ricotta Stuffed Cannelloni

To provide a balanced meal with carbohydrates, protein, and healthy fats to support energy levels and muscle recovery during cycle training.

Ingredients:
1
Servings
  • 200
    g
     cannelloni
  • 150
    g
     spinach
  • 200
    g
     ricotta
  • 50
    g
     parmesan
  • 250
    ml
     tomato sauce
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Stuffed Cannelloni
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the cannelloni according to package instructions until al dente.
  3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  4. Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, mix ricotta, cooked spinach, half of the parmesan, salt, and pepper.
  6. Fill each cannelloni tube with the ricotta mixture using a piping bag or spoon.
  7. Spread half of the tomato sauce on the bottom of a baking dish.
  8. Place the filled cannelloni in the dish and cover with remaining tomato sauce.
  9. Sprinkle the rest of the parmesan on top.
  10. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
  11. Garnish with fresh basil before serving.
Nutrition Per Serving 900 g Per 100g
Energy 900 kcal 100 kcal
Protein 40 g 4.4 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 100 g 11.1 g
Fat 40 g 4.4 g
  • 200
    g
     cannelloni
  • 150
    g
     spinach
  • 200
    g
     ricotta
  • 50
    g
     parmesan
  • 250
    ml
     tomato sauce
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cook the cannelloni according to package instructions until al dente.

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.

In a bowl, mix ricotta, cooked spinach, half of the parmesan, salt, and pepper.

Fill each cannelloni tube with the ricotta mixture using a piping bag or spoon.

Spread half of the tomato sauce on the bottom of a baking dish.

Place the filled cannelloni in the dish and cover with remaining tomato sauce.

Sprinkle the rest of the parmesan on top.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Garnish with fresh basil before serving.

Contact About
Privacy Policy Terms of Service Sitemap