Receta Ricotta And Silverbeet Cannelloni

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Ingredientes

Cost per recipe $8.78 view details
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Onion, minced
  • 2 Tbsp. Minced garlic
  • 3/4 lb Silverbeet, (about 8 large leaves), stemmed, minced
  • 2 ct , (15-ounce) ricotta cheese
  • 2 1/2 c. Grated Parmesan cheese
  • 1 jar , (26-ounce) prepared tomato pasta sauce (about 3 1/4 c.)
  • 12 x Lasagna noodles, (from 1-lb. package), freshly cooked

Direcciones

  1. Heat oil in heavy large skillet over medium heat. Add in onion and garlic; saute/fry till translucent/soft, about 5 min. Add in silverbeet; toss till wiled and almost tender, about 3 min. Transfer mix to large bowl; cold 10 min. Fold in ricotta and 1 c. Parmesan. Season with salt and pepper.
  2. Spread 3/4 c. sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 c. filling over noodle.
  3. Starting at 1 short side, roll up noodle jelly roll style. Place
  4. filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; chill.
  5. Uncover; let stand at room temperature 30 min before continuing.)
  6. Preheat oven to 350 F. Cover dish loosely with foil. Bake cannelloni till heated through, about 45 min. Let stand uncovered 10 min. Serve, passing remaining 1 1/2 c. Parmesan.
  7. Makes 6 Servings

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 444g
Calories 1594  
Calories from Fat 885 56%
Total Fat 100.48g 126%
Saturated Fat 47.4g 190%
Trans Fat 0.0g  
Cholesterol 220mg 73%
Sodium 4171mg 174%
Potassium 615mg 18%
Total Carbs 72.01g 19%
Dietary Fiber 4.2g 14%
Sugars 29.99g 20%
Protein 99.98g 160%
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